Broccoli Quiche Cups with Bacon and Pepperjack Cheese

 Flowering Crabapple Tree

“Trees are poems that the earth writes upon the sky.”

— Kahlil Gibran

Broccoli Quiche Cups with Bacon and Pepperjack Cheese

Take the mundane out of your usual breakfast meal and serve a crustless mini quiche.  Swap half-and-half for whipped cream and save 60 calories and 6 grams of saturated fat per serving. Be creative with veggie choices. Recipe adapted from Taste of Home publication. The recipe makes 8 quiches using a standard size muffin tin. 

Ingredients:

• 1 cup finely chopped broccoli florets
• 1 cup shredded pepper jack cheese
• 6 eggs, lightly beaten
• 3/4 cup heavy cream or half and half
• 1/3 cup bacon bits ( 4 slices of bacon)  
• 1/4 teaspoon dry mustard
• 1/2 teaspoon dried parsley flakes or dried Italian seasoning 
• 1 shallot, minced
• Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees.
• Grease muffin tin well so quiche removal is easier. 
• Divide broccoli, cheese and cooked bacon among the muffin cup wells.  

• Pulse liquid ingredients once in a blender and divide the liquid among the cups. 

• Bake at 350 degrees until set, 15-20 minutes.

Check out my book club selection for this month

A heartwarming story about training a rescue donkey to run one of the most challenging races in America. Meet Sherman and the author/owner in this video. 
The story will warm your heart.

https://www.youtube.com/watch?v=d5VaQU9N7i8