4 Servings 35 min Cook
2 Cup flowerets Broccoli
8 1/2 Oz Pure Almond Almondmilk
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
4 Extra large Egg
1 Cup, shredded Cheddar Cheese
1/2 Tsp Salt
1/2 Tsp, ground Pepper
1/4 Tsp Nutmeg
Preheat oven to 350 degrees F and line a large rimmed baking sheet with foil.
Grease 8 cups in a 12-cup muffin tin and set aside.
Pour 1 inch of water into a large saucepan and put in a steamer basket
Place broccoli in steamer basket, cover pot, turn heat to high and let cook until broccoli is just tender, 5 to 6 minutes.
Let broccoli cool slightly, then chop into small pieces.
In a medium bowl, whisk together milk, cream, and eggs.
.
Stir in cheese, salt, pepper, and nutmeg.
Add chopped broccoli.
Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup.
Bake until lightly browned and no longer jiggly in center, about 25 minutes.
Recipe inspired by: http://www.
myrecipes.
com/recipe/broccoli-and-cheddar-mini-quiches
