Broccoli and Cheddar Mini Quiches

Ingredients

• Broccoli

  Raw

  2 cup chopped or 182g

• Almond milk

  Plain

  1 cup or 240g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Cheddar cheese

  1 cup, shredded or 113g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

Directions

1. Preheat the oven to 350°F and line a large rimmed baking sheet with foil.
2. Grease 8 cups in a 12-cup muffin tin and set aside. Pour 1 inch of water into a large saucepan and insert a steamer basket.
3. Place the broccoli in the steamer basket, cover the pot, and steam over high heat until just tender, about 5 to 6 minutes. Let cool slightly, then chop into small pieces.
4. In a medium bowl, whisk together the almond milk, cream, and eggs.
5. Stir in the cheese, salt, pepper, nutmeg, and chopped broccoli.
6. Place the muffin tin on the baking sheet, then ladle the egg mixture into the prepared muffin cups, filling each cup. Bake until lightly browned and set in the center, about 25 minutes.