Broccoli Rabe And Cheddar Mini Quiches Recipes

BROCCOLI AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

BROCCOLI RABE AND CHEDDAR MINI QUICHES

Steps:

• Directions 1. In a large bowl combine the flour, salt, pepper, and Parmesan cheese. 2. Add the butter to the flour and work the mixture between your fingers, breaking down the pieces of butter until the flour and butter is nice and crumbly. No large pieces of butter should remain. 3. Slowly drizzle in a tbsp at a time of ice cold water, stirring with a wooden spoon as you go. With one hand, gently knead the dough in the bowl until it comes together. Flatten into a disc and wrap with Saran wrap. Place into the fridge for 30 minutes. 4. Preheat the oven to 375ºF. 5. Bring a large pot of water to boil. Once boiling, add the broccoli rabe and cook until tender, approximately 5 minutes. Drain the broccoli rabe and place onto a few paper towels. Once cool enough to touch, squeeze out the remaining water. Dice and set to the side. 6. In a small frying pan, fry the mushroom until soft. Set to the side. 7. In a medium bowl, whisk the eggs, yolk, milk, and salt. Pour the mixture through a sieve into a pourable measuring cup. 8. Remove the dough from the fridge. Sprinkle the counter and rolling pin with flour. Roll the dough 1/4″ thick. Cut out circles using a 3" round cookie cutter or the bottom of a glass. Using a 24 serving mini muffin pan, press the dough rounds into the cups. 9. Add a few pieces of cheese to the tart shells. Then layer the mushrooms and broccoli rabe to 3/4 full. Pour the egg mixture into the shells just about to the top. Sprinkle the remaining cheese on top. Place in the oven on the middle rack and bake for 30 minutes. 10. Remove from the oven and let cool. Pop out the mini quiches with a knife. Serve warm, or let cool completely and store in the fridge for a week or the freezer for 3 months. Reheat in the oven set at 350ºF for 10 minutes to warm. Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

BROCCOLI & CHEDDAR MINI QUICHES

Steps:

• Preheat oven to 350F and line a large rimmed baking sheet with foil.
• Grease 10-12 cups in a 12-cup muffin tin and set aside.
• 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.
• Let broccoli cool slightly, then chop into small pieces.
• In a medium bowl, whisk together milk, cream, eggs, and egg yolks.
• Stir in cheese, salt, pepper and nutmeg.
• Add chopped broccoli to the mixture.
• Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
• Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
• Let cool slightly, then run a knife around each quiche.
• Place a clean baking sheet on top of muffin pan and invert to unmold quiches.
• Serve warm or at room temperature.

MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
• In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
• Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
• Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
• Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
• Pour the egg mixture into each of the muffin cups until just filled.
• Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
• Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
• Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
• Enjoy!

CRUSTLESS BROCCOLI AND CHEDDAR MINI QUICHES

Steps:

• 1. Whisk evaporated milk, eggs, flour, salt and pepper in medium bowl until blended. Stir in cheese, broccoli and red pepper. Spoon 1/4 to 1/3 cup of mixture into greased and floured muffin cups, filling almost to rim. Stir mixture to evenly distribute ingredients.
• 2. Bake at 350 degrees for 23 to 28 minutes. Cool in pans for 15 minutes. Run knife around inside edges of muffin cups. Carefully remove quiches.