Mini Broccoli Quiche

mini broccoli quiche recipeThis week all over Facebook and Instagram, I saw lots and lots of adorable back to school pictures. We still have a few weeks before we go back, but I have back to school on my brain. Cleaning out closets, organizing school supplies, and finding the perfect backpack for my kindergartener. As much as I will miss the carefree days of summer, I really do look forward to the return of structure in our days.

Usually packing lunches is my husband’s job. He does it every evening after he does the dinner dishes. You don’t have to tell me, I know that I am a lucky girl. He does all of our laundry too. Anyway, I have decided to take over the lunch packing job because I am trying so hard to give the kids a more varied lunch. As much as I love that the hubs packs lunch, I have little to no say over what he packs. The kids are fine with having a PBJ every day, but I want to broaden their lunch horizons this year. We shall see how that goes.

To help with the lunch packing, I have subscribed to my friend Laura’s lunch menu plan. Every week, I download a new lunch menu that is fun and easy to make and pack. She even outlines what steps you can do in advance and how to get the most bang for your buck. Love this – I wish that I did it years ago, or even better, came up with this idea on my own! I also took her suggestion and started using EasyLunchboxes. They are great; they look like the cheap plastic ones you get at the grocery store, but they are much sturdier. I also bought some fun little bento box forks and picks and the kids love using them to pick up berries or whatever is in their box.

I made these cute mini quiches for a few reasons. First being, I love quiche and could eat it every day. It is a great vehicle for using whatever leftovers you have in your fridge. Last night’s veg becomes today’s quiche. Secondly, they travel well. I made mini version in a muffin tin, but even quiche made in a pie tin slices and travels well. Thirdly, they freeze well. You can pull a few out of the freezer, defrost and heat and you are good to go. And lastly, I love the added protein. I like the idea of some brain food for the little people in the middle of the day to help them make it through the afternoon. All of them like eggs, so this is a great addition to the lunchbox.

mini broccoli quiche recipePie crust for a double crust pie (homemade or store bought)

4 Safe Eggs
1 cup half-and-half
Freshly grated nutmeg
Salt and pepper
1 head broccoli, cut into small pieces
1 cup shredded cheese (use whatever kind you like – I used mozzarella and Parmesan)

mini pie crust recipePreheat oven to 400 degrees. Cut pie crust into 3 1/2 inch circles. Use a knife or a cookie cutter. I got 8 out of my two pie crusts.

mini pie crust recipeGently push the crust into the muffin tin. If the dough is hard to work with, put it back in the fridge or freezer for a few minutes. I also used some of the extra dough to patch spots that broke.

mini quiche recipe Place a muffin liner on top of each so that it fits. Fill with beans. Bake for 10 minutes.

mini quiche recipeAdd the eggs, half-and-half, nutmeg, salt and pepper in a blender or a large mixing bowl.

mini broccoli quiche recipeBlend or whisk until smooth and frothy.

mini broccoli quiche recipeAdd broccoli to the cups.

mini broccoli quiche recipePour the egg mixture over.

mini broccoli quiche recipeTop with cheese.

mini broccoli quiche recipeBake until puffy and set, about 10 to 15 minutes.

mini quiche recipe

Mini Broccoli Quiche

Mini Broccoli Quiche

Yield: 8 quiche

Mini Broccoli Quiche - Baby broccoli quiches that are perfect for the lunch box.

Ingredients

  • 4 Safe Eggs
  • 1 cup half-and-half
  • Freshly grated nutmeg
  • Salt and pepper
  • 1 head broccoli, cut into small pieces
  • 1 cup shredded cheese (use whatever kind you like - I used mozzarella and Parmesan)

Instructions

  1. Preheat oven to 400 degrees. Cut pie crust into 3 1/2 inch circles. Use a knife or a cookie cutter. I got 8 out of my two pie crusts. Gently push the crust into the muffin tin. If the dough is hard to work with, put it back in the fridge or freezer for a few minutes. I also used some of the extra dough to patch spots that broke. Place a muffin liner on top of each so that it fits. Fill with beans. Bake for 10 minutes.
  2. Add the eggs, half-and-half, nutmeg, salt and pepper in a blender. Blend until smooth and frothy.
  3. Add broccoli to the cups. Pour the egg mixture over. Top with cheese.
  4. Bake until puffy and set, about 10 to 15 minutes.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

307**I am a Brand Ambassador for Safe Eggs, and have been paid for this post. All opinions are my own.**

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37 Comments

  • These are so cute and wow, what and awesome lunch box meal!! These would be so good!

    Reply
    • I’d be happy if I opened my lunchbox and these were in there. 🙂

      Reply
  • These look great! Can I have them in my lunchbox, please? My kids love “trees”, so these will definitely make the lunch box cut this year. Thanks for the inspiration.

    Reply
  • Oh wow Bree!! Your post is sensational. Thank you for filling my simple lunch containers with such a scrumptious meal. I’ll be sharing this with my lunch packing community 🙂 They’ll love it, and be back for more of your wonderful ideas, I know it!!

    Reply
    • Thank YOU for making such a great product! I love them and have been using them all summer. Thanks for sharing it!

      Reply
  • Quiche is great because it holds up well cold OR hot. I need to make some for my OWN lunches, I think…

    Reply
  • These look so good, and fairly easy! I’m looking for different bite sized foods for our church anniversary and these would be great!

    Reply
  • I love this and I know my boys would too! Thank you for the great lunch idea!

    Reply
  • Oh my goodness, these are so cute! I love the lunch boxes that you assembled. They remind me of bento boxes. 🙂 (I especially love the addition of blueberries in there!)
    Pinning this!

    Reply
  • aww these are the cutest!! if I had lunches like this everyday school would definitely be 100x cooler haha

    Reply
  • Defantly going to make these for a pre-school lunch. Quiche is the only way my older son will eat eggs.
    Just a quick question: is it okay to make these a day or two a head of time? I’m sure the answer is easy, but my brain has liquified and just want to make sure.

    Reply
    • Absolutely. Quiche holds really well and also freezes really well.

      Reply
  • Maybe a silly question, but what is the purpose of the beans?? Just to cook them and serve as well or something else? Thanks! These look yummy!

    Reply
    • To hold the crust down while it bakes. You cannot reuse baked beans. I have a jar of beans just for pie baking.

      Reply
      • do you use dry beans? could you substitute rice, do you think? i just don’t have any dry beans at home.

        Reply
  • Hi Bree,
    Did you par-cook (steamed for one min. Or so) the broccoli? Or did you use it raw to make themini quiches?

    Reply
  • Do you heat the quiches at all before you pack them in the lunch. Enough to take the chill off, etc, or do your kids eat them cold?

    Reply
  • The beans are dry and then you just discard? Thanks for the help and yummy idea.

    Reply
    • Yup! You can save the beans and use them again for blind baking, you just can’t cook with them.

      Reply
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