These broccoli cheese quiches are a perfect yummy breakfast. You can make them at the beginning of the week and heat them up each morning for an easy breakfast!
They have honey ham, feta cheese, and broccoli, which is a perfect combo of textures and flavors. A little crunch from the broccoli, a hint of sweetness from the honey ham, and tartness from the feta.
Mini Broccoli Cheese Quiche
Ingredients
- 1 premade pie crust
- 3/4 cup fresh broccoli
- 4 slices honey ham
- 2 tbsp olive oil
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp water
- 3 eggs
- 1/2 cup heavy cream
- 1/4 cup feta cheese
Instructions
- Preheat oven to 350° F.
- Roll out pie crust and cut into 8 circles and press circles into ungreased muffin tin. Crimp edges if desired. Bake crust for 10 minutes.
- Dice broccoli and ham and place into a pan with oil, garlic, and half of the salt and pepper. Heat over medium-high heat until pan is hot, stirring occasionally. Add water and continue heating and stirring until water has evaporated. Conitnue cooking over medium heat for 4-5 minutes, continuing to stirring occasionally.
- Whisk eggs, heavy cream and the remaining salt and pepper in a large bowl until welll combined.
- Evenly distribute the broccoli mixture into the baked pie crusts. Sprinkle some feta cheese into each crust over the broccoli. Carefully pour some of the egg mixture into each muffin tin. You might have extra, but do not over fill the crusts.
- Bake for 20-25 minutes or until the eggs are cooked. Cool for 10-15 minutes before eating. Enjoy 😉
Notes
- Be careful when pouring the egg mixture into the quiches, if you overfill the crusts the egg will stick to the pan and the quiches will be very messy when you try to take them out of the pan!
- You can substitue the heavy cream for milk for a lighter quiche.