Mini Quiche – Broccoli & Cheese: Easy, Bite-Sized Comfort
Mini quiche are the kind of snack that make any morning brighter and any brunch table feel special. These broccoli and cheese ones are creamy inside, crisp at the edges, and surprisingly simple to pull together. They’re perfect for busy weekdays, meal prep, or a laid-back weekend spread.
Kids usually love them, and adults appreciate the real flavor and satisfying texture. Plus, they freeze well, so you can always have a homemade bite ready to go.
Ingredients
Method
- Prep the oven and pan. Preheat to 375°F (190°C). Lightly grease a 12-cup muffin pan with cooking spray or butter. If using crust, cut circles of dough to fit each cup and press them in gently.
- Cook the broccoli. Chop broccoli into small pieces. Sauté in a skillet with olive oil over medium heat for 3–4 minutes until bright green and just tender. Season with a pinch of salt and pepper. Let cool slightly.
- Whisk the custard. In a bowl, whisk eggs, milk or half-and-half, salt, pepper, garlic powder, and a pinch of paprika or nutmeg. Aim for a smooth, well-combined mixture without over-beating.
- Layer the fillings. Divide the cooked broccoli among the muffin cups. Top with shredded cheese and a sprinkle of Parmesan and green onion or chives.
- Add the egg mixture. Pour the custard evenly into each cup, filling about 3/4 full. The egg should just cover the fillings.
- Bake. Place on the middle rack and bake for 16–20 minutes. They’re done when the centers are just set and the edges are lightly golden. A toothpick should come out with a few moist crumbs but no liquid.
- Rest and release. Let the mini quiche rest in the pan for 5 minutes. Run a thin knife around the edges to loosen, then lift them out.
- Serve warm or at room temp. They’re delicious as-is or with a simple green salad, salsa, or hot sauce on the side.
What Makes This Special
These mini quiche hit that sweet spot between cozy and convenient. The filling is a mix of tender broccoli, melty cheese, and a silky egg custard that bakes up light but rich.
You can make them crustless for a lighter option or use a quick store-bought crust for a classic bite and a little extra crunch.
It’s also a flexible recipe. Swap in your favorite cheese, add herbs, or toss in a protein. They’re great for lunch boxes, brunch parties, or a quick snack between meetings.
Best of all, the recipe is straightforward and forgiving.
You don’t need special equipment—just a muffin pan, a bowl, and a whisk.
Shopping List
- Large eggs (6)
- Milk or half-and-half (3/4 cup; half-and-half makes them richer)
- Broccoli florets (2 cups, finely chopped)
- Shredded cheese (1 to 1 1/2 cups; cheddar, Gruyère, or a blend)
- Grated Parmesan (2 tablespoons, optional but tasty)
- Green onion or chives (2 tablespoons, finely sliced)
- Salt (about 1/2 teaspoon, to taste)
- Black pepper (1/4 teaspoon)
- Garlic powder (1/4 teaspoon, optional)
- Paprika or nutmeg (a pinch; nutmeg adds classic quiche warmth)
- Olive oil or butter (1 tablespoon, for sautéing)
- Muffin pan (standard 12-cup)
- Cooking spray or butter (to grease the pan)
- Optional crust: store-bought pie dough or puff pastry (1 sheet), or mini phyllo cups
Step-by-Step Instructions
- Prep the oven and pan. Preheat to 375°F (190°C). Lightly grease a 12-cup muffin pan with cooking spray or butter. If using crust, cut circles of dough to fit each cup and press them in gently.
- Cook the broccoli. Chop broccoli into small pieces.
Sauté in a skillet with olive oil over medium heat for 3–4 minutes until bright green and just tender. Season with a pinch of salt and pepper. Let cool slightly.
- Whisk the custard. In a bowl, whisk eggs, milk or half-and-half, salt, pepper, garlic powder, and a pinch of paprika or nutmeg.
Aim for a smooth, well-combined mixture without over-beating.
- Layer the fillings. Divide the cooked broccoli among the muffin cups. Top with shredded cheese and a sprinkle of Parmesan and green onion or chives.
- Add the egg mixture. Pour the custard evenly into each cup, filling about 3/4 full. The egg should just cover the fillings.
- Bake. Place on the middle rack and bake for 16–20 minutes.
They’re done when the centers are just set and the edges are lightly golden. A toothpick should come out with a few moist crumbs but no liquid.
- Rest and release. Let the mini quiche rest in the pan for 5 minutes. Run a thin knife around the edges to loosen, then lift them out.
- Serve warm or at room temp. They’re delicious as-is or with a simple green salad, salsa, or hot sauce on the side.
Keeping It Fresh
These hold up beautifully for meal prep.
Store cooled mini quiche in an airtight container in the fridge for up to 4 days. Reheat in a 300°F (150°C) oven for 8–10 minutes or microwave in short bursts.
For longer storage, freeze on a sheet pan until firm, then transfer to a freezer bag. They’ll keep for 2–3 months.
Reheat from frozen at 325°F (165°C) for 15–18 minutes. Avoid over-microwaving, which can make the texture rubbery.
Health Benefits
- Protein-rich: Eggs provide high-quality protein to keep you full and energized.
- Vegetable boost: Broccoli adds fiber, vitamin C, vitamin K, and antioxidants.
- Calcium and fat balance: Cheese offers calcium and flavor; you can use part-skim cheese or reduce the amount to lighten it up.
- Portion control: Mini size makes it easier to manage portions without feeling deprived.
- Lower carb option: Go crustless for a satisfying, lower-carb bite.
Common Mistakes to Avoid
- Using raw, wet broccoli: Raw broccoli releases water as it bakes. Sauté it first and let it cool so the quiche stays tender, not soggy.
- Overfilling the cups: Leave a little space for the eggs to puff.
Overfilled cups can spill and stick.
- Skipping the grease: Even with crust, grease the pan to prevent sticking. A nonstick muffin pan helps too.
- Overbaking: Dry, rubbery quiche come from too much time in the oven. Pull them when the center is just set.
- Too much liquid: Avoid heavy add-ins with high moisture (like watery veggies) unless you cook them down first.
Variations You Can Try
- Cheese swap: Gruyère for a classic quiche flavor, sharp cheddar for comfort, feta for tang, or goat cheese for creaminess.
- Herb lift: Add chopped parsley, dill, basil, or thyme to the egg mixture.
- Protein add-ins: Crumbled bacon, diced ham, or cooked chicken sausage.
Use about 1/2 cup total add-ins for 12 minis.
- Veggie mix: Try sautéed mushrooms, spinach (squeezed dry), roasted red peppers, or caramelized onions.
- Crust options: Puff pastry for a flaky bite, phyllo shells for crunch, or keep it crustless for simplicity.
- Dairy-free: Use a barista-style unsweetened plant milk and a dairy-free cheese that melts well.
- Spice it up: Add a pinch of red pepper flakes, a hit of hot sauce, or smoked paprika.
FAQ
Can I make these ahead?
Yes. Bake, cool, and refrigerate for up to 4 days or freeze for a couple of months. Reheat in the oven for the best texture.
Do I have to use a crust?
No.
They’re great crustless and will release easily from a well-greased muffin pan. A crust adds crunch and richness, but it’s optional.
What’s the best cheese for mini quiche?
Sharp cheddar, Gruyère, or a Swiss blend are top choices. They melt smoothly and bring flavor without overwhelming the broccoli.
How do I prevent soggy bottoms?
Cook and cool the broccoli, avoid watery add-ins, and don’t overload the cups with liquid.
If using a crust, par-bake it for 5–7 minutes before filling.
Can I use frozen broccoli?
Yes. Thaw completely and pat dry, then sauté briefly to evaporate extra moisture before adding.
How many does this make?
This recipe yields about 12 mini quiche in a standard muffin pan. You can double it for a crowd.
Can I use a silicone muffin pan?
Absolutely.
Silicone releases well, but still lightly grease for easy cleanup and clean edges.
What if I don’t have half-and-half?
Use milk for a lighter texture or mix milk with a splash of cream. Avoid watery plant milks; choose a richer, unsweetened option if going dairy-free.
How long do they stay good at room temperature?
For safety, keep them out no longer than 2 hours. After that, refrigerate promptly.
Can I bake these as full-size quiche?
Yes.
Use a 9-inch pie dish, increase the eggs to 8, the milk to about 1 cup, and bake at 375°F (190°C) for 30–40 minutes until just set.
Final Thoughts
Mini Quiche – Broccoli & Cheese are simple, satisfying, and endlessly adaptable. They’re just as welcome at brunch as they are in a lunch box or as a quick afternoon snack. Keep a batch in the fridge or freezer, and you’ll always have something wholesome and delicious ready to go.
Make them once, and they’ll become a staple in your rotation.
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