Mini Broccoli Quiches
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This is our take on a classic Quiche Lorraine with a couple of shortcuts and some extra vegetables to try and convince ourselves that this is healthy.
You can put anything you want inside, but we opted for broccoli this time. We would also recommend mushroom, leek, kale, or cherry tomatoes.
Making them in a muffin tray, as opposed to using larger tin, helps them cook quicker. An added bonus is that they are nicely portioned which makes storage and re-heating easier. This is an excellent idea for meal-prepping, as they store in the fridge or freezer well, and can be reheated in the oven or microwave.
Makes around 18
Ingredients
- 4-5 sheets of puff pastry
- 6 eggs
- 1 cup milk
- 1 cup of chopped broccoli
- 1/2 cup grated cheese
- 1 brown onion
- 6 slices of bacon
- Salt
- Pepper
Method
- Preheat the oven at 180 degrees celsius
- Slice bacon into small pieces and pan-fry until crispy. Set aside to cool
- Dice the onion and pan-fry until transparent. Set aside to cool
- Whisk the milk, eggs, salt and pepper until well combined
- Line a muffin tray with puff pastry. Make sure that the pastry is an even thickness so that it cooks reasonably evenly
- Fill each one with some bacon, onion, cheese and broccoli
- Pour the egg mixture over the other ingredients. Optionally sprinkle extra cheese on top
- Bake in the oven for around 25 minutes, or until the they are nicely browned