Broccoli Cheddar Mini Quiches

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From the all you magazine feb 2008. i'm saving it for future events planned in the spring. i think it would be a great lunch item or even buffet item for parties and holiday gatherings. the article said to try different cheese or swap another veggie depending on your own likes.

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Steps

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Preheat oven to 350f and line a large rimmed baking sheet with foil.

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Grease 10-12 cups in a 12-cup muffin tin and set aside.

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Cook broccoli in a steamer basket over 1 inch of water for 6 minutes or microwave in a dish with a little water , cover and cook on high until tender , about 5 minutes.

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Let broccoli cool slightly , then chop into small pieces.

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In a medium bowl , whisk together milk , cream , eggs , and egg yolks.

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Stir in cheese , salt , pepper and nutmeg.

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Add chopped broccoli to the mixture.

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Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups , filling each cup.

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Bake until lightly browned and no longer jiggly in center , about 25-35 minutes.

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Let cool slightly , then run a knife around each quiche.

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Place a clean baking sheet on top of muffin pan and invert to unmold quiches.

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Serve warm or at room temperature.

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Ingredients

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broccoli florets, milk, heavy cream, eggs, egg yolks, cheddar cheese, salt, pepper, ground nutmeg