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Bacon-Broccoli Quiche Cups Recipe

Bacon-Broccoli Quiche Cups Recipe

Chock-full of veggies and melted cheese, this comforting and colorful egg bake has become a holiday brunch classic at Irene Steinmeyer’s home in Denver, Colorado. TIP: For a tasty variation, try substituting asparagus for broccoli and Swiss for cheddar cheese.
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:2 servings

Ingredients

  • 4 bacon strips, diced
  • 1/4 cup fresh broccoli florets
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 3 eggs
  • 1 tablespoon dried parsley flakes
  • 1/8 teaspoon seasoned salt, optional
  • Dash pepper
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons chopped tomato

Directions

  • 1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, cook broccoli and onion over medium heat for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
  • 2. In a small bowl, beat the eggs, parsley, seasoned salt if desired and pepper. Stir in bacon and broccoli mixture; add cheese and tomato.
  • 3. Pour into two 10-oz. ramekins or custard cups coated with cooking spray. Bake at 400° for 22-25 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.

Nutritional Facts

1 serving (prepared with egg substitute and reduced-fat cheese; calculated without seasoned salt) equals 173 calories, 9 g fat (4 g saturated fat), 21 mg cholesterol, 486 mg sodium, 5 g carbohydrate, 1 g fiber, 17 g protein.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.