Broccoli and Cheese Mini quiches on a plate.

Broccoli and Cheese Mini Quiches

Broccoli and Cheese Mini Quiches - fresh and delicious, these mini quiches come together quickly thanks to a crust shortcut!
Course Breakfast
Cuisine American
Keyword mini quiches
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 quiches
Calories 234 kcal
Author Anna


  • 12 slices of white sandwich bread (please see recipe note for yield)
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh or frozen broccoli cuts I used frozen
  • 1/2 cup shredded mozzarella cheese
US Customary - Metric


  1. Spray a 12-cup muffin pan with a non-stick cooking spray.
  2. Place bread slices on a cutting board. Cut out a circle in the middle of each slice with a large cookie cutter, biscuit cutter or a plastic drinking cup (I used the latter). It should just cut the crust of each slice off.
  3. Place each bread circle in each muffin cup. Press down gently to form a crust cup. Set aside.
  4. In a medium mixing bowl, whisk together eggs, milk, salt and pepper. Whisk just enough to break the eggs. Stir in broccoli.
  5. Fill the crust cups almost to the top.
  6. Top each mini quiche with cheese, dividing equally.
  7. Bake the mini quiches for 10 to 12 minutes, or until the quiches are puffed up and baked through.
  8. Remove the pan from the oven and let cool for 10 minutes before serving.

Recipe Notes

About yield: I usually make 6 mini quiches, 2 for each child. The ingredient amount makes 12 mini quiches, to fill the pan.

Nutrition Facts
Broccoli and Cheese Mini Quiches
Amount Per Serving
Calories 234 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 172mg 57%
Sodium 569mg 24%
Potassium 186mg 5%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 3g
Protein 12g 24%
Vitamin A 8.2%
Vitamin C 16.4%
Calcium 22%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.