Ingredients

• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup milk
• Salt and pepper to taste

Preparation

Preheat the oven to 350°F. Grease a 12-cup muffin tin liberally. Set it aside.
Lightly steam the broccoli florets until they become bright green.
Divide the broccoli between the muffin cups. Set it aside.
In a large bowl, whisk together the eggs, milk, half of the cheddar cheese, salt, and pepper. Pour the egg mixture into each cup until it’s 3/4 full. Top each cup with the remaining shredded cheddar cheese. Bake until the quiche has set, about 20 to 25 minutes.
Serve immediately or store in the refrigerator for up to 5 days. Eat cold or reheat in the microwave.