Broccoli Quiche Cups Recipe

You know what’s wild about quiche cups? They’re basically the breakfast version of a cupcake, but instead of sugar crashes, you get protein power that’ll actually fuel your morning. I’m talking about these genius little broccoli-packed bites that solve the eternal breakfast dilemma—tasty, portable, and won’t leave you hangry by 10 AM. Sure, traditional quiche is lovely, but who has time for pie crusts when you’re rushing out the door? These cups change everything.

Overview

• Preheat oven to 375°F and generously grease a 12-cup muffin tin with cooking spray or butter.
• Sauté diced onion, garlic, and broccoli florets in butter until tender but still vibrant green.
• Whisk 6 eggs with milk, salt, pepper, and thyme until smooth and well combined.
• Combine egg mixture with sautéed vegetables and cheeses, then fill muffin cups 3/4 full.
• Bake for 18-20 minutes until centers are set and tops are golden, then cool before removing.

Recipe

These little broccoli quiche cups are about to become your new obsession, and honestly, I can’t blame you. They’re like the overachieving cousin of regular muffins – packed with protein, bursting with cheesy goodness, and sneaking vegetables into your day without any of that “I’m eating healthy” martyrdom. Plus, they bake up in individual portions, which means no awkward slice-cutting disasters or wondering if you’re being greedy reaching for seconds.

What I love most about these gems is how they solve that eternal breakfast dilemma – you know, when you want something substantial but don’t have time to stand over a stove flipping eggs. Pop a couple in the microwave, grab your coffee, and you’re set. They’re equally brilliant for meal prep warriors, busy parents trying to sneak nutrition into picky eaters, or anyone who appreciates the simple joy of food that tastes indulgent but won’t derail your day. The combination of fluffy eggs, sharp cheddar, and tender broccoli creates this perfect harmony that somehow feels both comforting and sophisticated.

Ingredients:

• 6 large eggs
• 1/2 cup whole milk
• 1 cup fresh broccoli florets, chopped small
• 3/4 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• Cooking spray or butter for greasing

First things first – crank that oven to 375°F and give your 12-cup muffin tin a generous coating of cooking spray or butter. Don’t be shy here; nobody wants their beautiful quiche cups glued to the pan like they’re auditioning for a cooking disaster show.

Now for the fun part. Heat that butter in a skillet over medium heat, then toss in your diced onion. Let it sizzle away for about 3 minutes until it turns all translucent and starts smelling like heaven. This is when you add the minced garlic and chopped broccoli – but here’s a little secret that’ll save you from mushy broccoli trauma: give those florets a quick 1-2 minute steam first. Just pop them in a steamer basket or microwave with a splash of water. Trust me on this one.

Sauté everything together for another 2-3 minutes until the broccoli turns that gorgeous bright green color. You want it tender but still with some personality, not sad and lifeless. Set this mixture aside to cool while you handle the egg situation.

In a large bowl, whisk together the eggs, milk, salt, pepper, and thyme like you mean business. You want everything completely combined, no sad little pockets of unmixed egg white floating around. Stir in your cooled vegetable mixture, the cheddar cheese, and half of that Parmesan. The mixture should look chunky and promising.

Here comes the moment of truth – dividing this gorgeous mixture among your muffin cups. Fill each one about 3/4 full, and I mean it about that measurement. These little guys puff up like they’re showing off, and overfilled cups will create a volcanic mess in your oven that you’ll be scraping off for days.

Sprinkle the remaining Parmesan on top because, let’s be honest, more cheese is rarely a mistake. Slide that muffin tin into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when the centers are set and the tops have that beautiful light golden color that makes you want to take photos for social media.

Let them cool for 5 minutes – and yes, you actually need to wait, even though they smell incredible. Use a knife to gently loosen the edges if they’re being stubborn about leaving their cozy muffin homes. These beauties will keep in the fridge for up to 4 days or freeze individually for up to 3 months, making future you very, very grateful.

Cooking Steps

You’ll start by cranking your oven to 375°F and giving that muffin tin a good greasing – trust me, nobody wants to play the “stuck quiche cup extraction game” later.

Next, you’re going to sauté your vegetables until they’re perfectly tender, whisk up those eggs with all the seasonings, then combine everything with the cheeses before dividing the mixture among your prepared cups.

The final step is simply sliding them into the oven and baking until they’re beautifully set and golden, which takes about 18-20 minutes if you can resist opening that oven door every five minutes like I’m always tempted to do.

Step 1. Preheat Oven, Grease Tin

Before you even think about cracking those eggs, getting your oven properly preheated to 375°F is absolutely indispensable – trust me, there’s nothing worse than realizing your oven’s still cold when you’re ready to bake.

While that baby’s heating up, grab your 12-cup muffin tin and show it some love with cooking spray or butter. Don’t skimp here, because nobody wants their beautiful quiche cups permanently bonded to the pan. I’m talking about thorough muffin pan cleaning nightmares that’ll haunt your kitchen dreams.

Coat every nook and cranny of those cups – this is one of those efficient baking methods that saves your sanity later. A well-greased tin means easy release and happy quiche cups that actually look Instagram-worthy instead of like scrambled egg disasters.

Step 2. Sauté Vegetables Until Tender

Now that your oven’s humming along nicely, it’s time to get those veggies dancing in the pan – and trust me, this step makes all the difference between sad, crunchy broccoli bits and perfectly tender morsels that’ll make your quiche cups sing.

Heat that butter in your skillet over medium heat until it’s melted and bubbly. Toss in your diced onion first – they need a head start to get translucent and sweet, about three minutes should do it.

Then add your minced garlic for thirty seconds (any longer and you’ll have bitter garlic, nobody wants that), followed by those chopped broccoli florets.

Here’s where even cooking becomes your best friend. Keep stirring gently for two to three minutes, maintaining texture while ensuring everything gets properly heated through without turning mushy.

Step 3. Whisk Eggs With Seasonings

The magic happens in that large mixing bowl where six beautiful eggs are about to transform into the silky custard base that’ll hold everything together. This easy technique starts with cracking those gorgeous eggs, then adding your half cup of milk.

Now comes the mixing thoroughly part – and trust me, you want to whisk like you mean it. Get that salt, pepper, and thyme dancing together until everything’s completely smooth. No streaky whites allowed in our quiche family. You’re creating the foundation that’ll cradle those tender broccoli pieces and melt beautifully with the cheese.

Think of it as liquid gold that’ll set into creamy perfection once it hits the oven heat.

Step 4. Combine Mixture With Cheeses

Here’s where things get gloriously cheesy, and honestly, this might be my favorite part of the whole process. You’ll stir in that beautiful shredded cheddar and half the Parmesan into your whisked egg mixture, watching as those golden ribbons of cheese swirl through like culinary confetti. The texture variety you’re creating here is what makes these individual portions so incredibly satisfying – chunks of tender broccoli, silky custard, and pockets of melted cheese that’ll make your taste buds dance.

Now fold in your sautéed vegetables, being gentle but thorough. You want everything evenly distributed because nobody wants the sad quiche cup with all vegetables and no cheese, right? This is your moment to taste and adjust seasoning if needed, though resist the urge to eat it raw.

Step 5. Fill Cups, Bake Until Set

Why do I always feel like I’m playing egg mixture roulette when filling muffin cups? You’ll want to grab a ladle or large spoon and carefully divide that gorgeous mixture among your twelve greased cups. Fill each about three-quarters full – trust me, they’ll puff up like little soufflés and overflow if you’re too generous. Sprinkle that remaining Parmesan on top because we’re fancy like that.

Pop them into your preheated 375°F oven for 18-20 minutes. You’ll know they’re done when the centers are set and tops are golden. Perfect serving size for breakfast meal prep or whenever you need something that screams “I’ve got my life together.” These make ahead beauties will cool for five minutes before you gently coax them out.

Top Tips

While these broccoli quiche cups might seem foolproof, a few strategic moves can transform them from good to absolutely spectacular. First, don’t skip steaming that broccoli—trust me, nobody wants soggy vegetables ruining the party. Room temperature eggs whisk smoother and create a silkier custard, so pull them out thirty minutes early.

For stellar meal prep options, wrap each cooled cup individually in plastic wrap before storing. When following freezing instructions, lay them flat in freezer bags to prevent crushing. Here’s the game-changer: sprinkle a pinch of nutmeg into your egg mixture. Sounds fancy, but it’s pure magic.

Always let them rest five minutes before unmolding—patience prevents crumbling disasters. Finally, run a thin knife around edges if they’re playing hard to get.

Nutritional Guide

Nutrient	Per Serving (1 cup)	% Daily Value*
Servings per recipe	12 cups	–
Calories	142	7%
Total Fat	10g	13%
Saturated Fat	5g	25%
Total Carbohydrates	3g	1%
Dietary Fiber	1g	4%
Protein	10g	20%
Sodium	245mg	11%
Calcium	168mg	13%
Vitamin C	28mg	31%
Vitamin A	420 IU	8%

*Percent Daily Values are based on a 2,000 calorie diet.

These broccoli quiche cups provide an excellent source of high-quality protein from eggs and cheese, while the broccoli contributes essential vitamins C and A, along with beneficial fiber. The combination delivers a well-balanced macronutrient profile with moderate calories, making them suitable for various dietary goals. Each serving provides over 30% of the daily recommended vitamin C intake and contributes greatly to daily protein needs.

Disclaimer: Nutritional values are estimates and may vary depending on specific brands of ingredients used, preparation methods, and portion sizes. For precise nutritional information, consult product labels or use a nutrition calculator with your exact ingredients.

Final Thoughts

These little broccoli quiche cups wrap up everything you could want in a single bite – they’re packed with protein, loaded with veggies, and ridiculously convenient to boot. The meal versatility here is honestly kind of mind-blowing. Breakfast meeting? Grab two. Lunch at your desk? Perfect. Dinner when you’re too tired to think? Done and dusted.

The recipe customization potential is what I love most. Swap cheddar for gruyere, toss in some bacon bits, or go wild with spinach instead of broccoli. These cups don’t judge – they just deliver consistent, satisfying results every single time. Whether you’re feeding picky kids or impressing weekend guests, you’ve got a winner that actually makes your life easier instead of more complicated.

Frequently Asked Questions

Can I Use Frozen Broccoli Instead of Fresh Broccoli Florets?

You’ll love using frozen broccoli! Thawing frozen broccoli completely first prevents excess moisture. Blanching frozen broccoli briefly after thawing guarantees perfect texture. Pat dry thoroughly before sautéing—you’ll get the same delicious results we all crave.

What Other Vegetables Can I Substitute for Broccoli in This Recipe?

Over 80% of home cooks swap vegetables successfully! You’ll love using spinach and bell peppers for Mediterranean flavors, or try zucchini and mushrooms for earthy richness. We’ve all discovered these substitutions create equally delicious results.

Can I Make These Quiche Cups Without a Muffin Tin?

You can absolutely make these without a muffin tin! Use individual ramekins for elegant presentation, or pour the mixture onto a greased baking sheet for one large quiche you’ll slice and share with loved ones.

How Do I Prevent the Quiche Cups From Sticking to the Pan?

Coincidentally, sticking’s everyone’s biggest fear! You’ll prevent this by using a non stick muffin tin and greasing the muffin cups thoroughly with butter or cooking spray. We’ve all been there—proper greasing saves the day every time!

Can I Use Egg Whites Only Instead of Whole Eggs?

You can substitute egg whites using a 2:1 egg substitute ratio, but consider egg white texture considerations—they’ll create lighter, less creamy quiche cups. You’ll miss that rich, traditional custard texture we all love in classic quiche.