Mini Mustard-Broccoli Quiches
Ingredients
1/4 Cup Green onion, chopped
1 Garlic clove, minced
1 tsp. Olive oil
1 1/2 Cup Broccoli florets, finely chopped
3 Eggs slightly beaten
1 1/4 Cup Parmesan cheese grated
1/3 Cup Ricotta cheese
3 Tbsp. Yellow cornmeal
1 Tbsp. Spicy brown mustard
1 Tbsp. Milk
1/2 tsp. Mustard seeds crushed
Roasted red pepper strips
Preparation
Prep: Preheat oven to 325. Cook green onions and garlic in oil on medium heat until tender. Add broccoli. Cook and stir 2 minutes or more until crisp or tender. Remove from heat and set aside.
Beat together eggs, parmesan, ricotta, cornmeal, mustard and milk with electric mixer on medium until blended. Stir in broccoli mixture and mustard seeds.
Spray 24 small muffin cups with non-stick coating. Spoon about 1 Tbsp filling into each cup. Bake for 14-16 minutes or until set.
Let stand 2 minutes, then garnish with red pepper strips if desired.
Makes 24 quiches
