Dmitry Rodov

Broccoli, cauliflower, and Cheddar

Quiche Lorraine

Video Guide Fun Facts

Broccoli, Cauliflower, and Cheddar Quiche Lorraine

Dmitry Rodov
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine French
Servings 6
Calories 250 kcal

Ingredients
  

  • 3 cups Liquid eggs
  • 3 oz. Mozzarella shredded
  • 3 oz. Broccoli
  • 3 oz. Gruyere cheese shredded
  • 3 oz. Cauliflower
  • 3 oz. Cheddar cheese shredded
  • 1 tsp Salt
  • 1 tsp Pepper
  • Baking spray

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Wash broccoli and cauliflower under cold running water. Cut into small pieces.
    3 oz. Broccoli, 3 oz. Cauliflower
  • Coat muffin pan with baking spray.
    Baking spray
  • Place chopped broccoli and cauliflower on the bottom of the pan.
    3 oz. Broccoli, 3 oz. Cauliflower
  • Top with mozzarella, cheddar, and Gruyere cheese.
    3 oz. Mozzarella, 3 oz. Gruyere cheese, 3 oz. Cheddar cheese
  • Season with salt and ground black pepper.
    1 tsp Salt, 1 tsp Pepper
  • Pour liquid eggs on top.
    3 cups Liquid eggs
  • Bake in a preheated oven for 17 minutes.
  • Cool 10 minutes before slicing and top with herbs.

Video Guide

Fun Fact:

Broccoli is actually a member of the cabbage family, and was first cultivated in southern Italy in the 6th century BC, improved via artificial selection. Italian immigrants brought broccoli to North America in the 19th century.