Broccoli Cheese Quiche

Broccoli Cheese Quiche


1 1/2 cups frozen chopped broccoli, thawed
1 1/2 cups cheddar cheese, grated
4 eggs
1 1/2 cups cream
1/4 tsp salt
dash pepper
dash nutmeg
nonstick spray

Spray pie plate or mini-muffin tins with nonstick spray. Preheat oven to 375 degrees F.
Arrange broccoli and cheese in pie plate or mini muffin tins. Beat together eggs, cream, and spices in a medium bowl. Pour the custard mixture over the broccoli and cheese.

Bake at 375 degrees F. for 35 to 40 minutes or until top is golden brown and a knife inserted 1 inch from the edge comes out clean. Let sit 5 minutes before slicing into thin wedges or removing from mini muffin tins.

To Freeze: You can either freeze the quiche unbaked in a zip lock bag or you can freeze that small baked quiches. I recommend flash freezing them on a cooking sheet until they are completely frozen and then tossing them in a Zip Lock bag.

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