Broccoli and Cheese Mini Frittata
Scarlett has been inundated with school projects lately. There was the science doozy about dwarf planets and the outer solar system, then the Day in the Life of Someone Else’s Shoes written report, her French presentation on the country’s classic cuisine and now the social studies beauty on women’s rights. While she loves to tackle these projects on her own, I’m always sucked into the shopping of materials and review process. (I also had to figure out a way to create Saturn’s rings for a three-dimensional model, in the 9-th hour of the project, but that’s another story!) It’s made me long for the days she couldn’t read and we worked on little sewing projects for her former Montessori nursery school. I guess that’s why I dug up some old recipes that we created for various projects but never gave them there due here on SPC.
Photo by Maya Visnyei
We’ve been making mini frittatas since before our first book How to Feed a Family and these little cuties are the recipe we created and are the basis for the other versions we included in the book. They’re particularly relevant now because I’ve been pulling my hair out looking for older recipes to help re-energize my lunch game. It’s April and that means serious lunch fatigue has set in. We always joke that this is the time of year the kids are lucky if we don’t tuck a whole cucumber and a piece a bread in their backpack and call it lunch. If you’re looking for the same inspirations, we hope these help.
Ingredients
- Mini Broccoli and Cheese Quiche
- makes 12 mini quiche
- 1 tablespoon olive oil
- 1 shallot, diced
- 1 head broccoli, thick stems cut off and florets finely chopped (about 3 to 4 cups)
- salt and pepper
- 6 large eggs
- 3/4 cup 2% milk
- 1/2 teaspoon Dijon mustard
- 1/2 cup shaved medium cheddar cheese
- 1/4 cup grated parmesan cheese, plus more for baking
Method
Preheat the oven to 350 degrees and grease a non-stick muffin tin.
Heat oil in a medium skillet, over medium low heat. Add the shallot and saute until tender, about 2 minutes. Add the broccoli and season with salt and pepper; cook until tender crisp, about 3 to 4 minutes. Remove from the heat and set aside allowing the broccoli mix to cool a bit.
In a medium bowl, whisk the eggs, milk and dijon mustard. Stir in the cheeses.
Evenly divide the mixture between the prepared muffin tins, filling them about two-thirds of the way up. Add a spoonful of the broccoli mixture to each tin. Sprinkle each with a bit more parmesan cheese. Bake in the oven for 25 to 30 minutes, or until the tops are golden brown and the center of the cups are set.
Remove from the oven and allow them to cool for a few minutes and then loosen the quiche from the cups and then pop them out. Serve warm.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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