12 slices of white sandwich bread
6 large eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon black pepper
1 cup fresh or frozen broccoli cuts (I used frozen)
½ cup shredded mozzarella cheese
Spray a 12-cup muffin pan with a non-stick cooking spray.
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. It should just cut the crust of each slice off.
Place each bread circle in each muffin cup. Press down gently to form a crust cup. Set aside.
In a medium mixing bowl, whisk together eggs, milk, salt and pepper. Whisk just enough to break the eggs. Stir in broccoli.
Fill the crust cups almost to the top.
Top each mini quiche with cheese, dividing equaly.
Bake the mini quiches for 10 to 12 minutes, or until the quiches are puffed up and baked through.
Remove the pan from the oven and let cool for 10 minutes before serving.
Makes 12 mini quiches