Ingredients
| Large eggs |
8
|
| Milk |
3/4 cup
|
| Salt |
1/4 tsp.
|
| Pepper |
1/4 tsp.
|
| Shredded Aged Cheddar Cheese |
1/2 cups
|
| Chopped Broccoli Florets |
1 cup
|
| Finely chopped red onion |
1/2 cup
|
| Chopped red pepper |
1/2 cup
|
Directions
- PREHEAT oven to 350° F.
- WHISK together eggs, milk, salt, and pepper. STIR in cheese, broccoli, onion, and red pepper.
- SPOON mixture evenly into a greased 6-cup jumbo muffin pan.
- BAKE for 35 to 40 minutes or until the tops are puffed and a knife inserted in the center of the quiche comes out clean.
- RUN knife around edges of muffin cups; carefully REMOVE quiches.
Insider Tips
- Mix-in variations: Triple pepper (roasted red pepper, green pepper, and jalapeño pepper); mushroom and Gruyère cheese; or add 1 cup crumbled cooked bacon or breakfast sausage for a meat lovers’ version.
- This recipe is an excellent source of protein and choline and is a good source of vitamin A and folate.
Nutritional Info
Per Serving: 1/6 of Recipe
| Calories |
235
|
| Total fat |
16 g
|
| Saturated fat |
7 g
|
| Polyunsaturated fat |
1 g
|
| Monounsaturated fat |
3 g
|
| Cholesterol |
275 mg
|
| Sodium |
295 mg
|
| Carbohydrates |
6 g
|
| Dietary Fiber |
1 g
|
| Sugar |
3 g
|
| Protein |
17 g
|
| Vitamin A |
140 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
50 mcg
|
| Choline |
205 mg
|
| Calcium |
285 mg
|
| Iron |
1 mg
|
| Potassium |
227 mg
|