Broccoli and Potato Mini Quiches
Crustless quiches are one of my favorite things to bake. Not only they have less calories because there is no shortcrust pastry. But in this recipe there is no added milk or cream.
I’ve discovered Audrey (@audreylnrd) instagram a while back. All her recipes are focusing on primary ingredients with low fats. Making this recipe perfect for a light meal. You can find her recipe directly on her account right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Broccoli and Potato Mini Quiches
Ingredients
- 3 eggs
- 2 Tbsp (30 g) Herbs de Provence Mustard
- Lavender Salt (Season to Taste)
- Pepper Mil (Season to Taste)
- 2 cups (400 g) Potatoes (Diced)
- 2 cups (200 g) Broccoli (Lightly Chopped)
- 1 Tbsp (15 g) herbes de provence
- 3/4 cup (90 g) Shredded Cheese
Instructions
- Preheat over at 375F/190C.
- Place your Fluted Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
- In a mixing bowl, whisk togther the eggs, Herbs de Provence Mustard, Lavender Salt and Pepper (Season to Taste). Fold in the diced potatoes (uncooked), chopped broccoli (fresh prepferably, if frozen defrost prior) and shredded cheese.
- Using your mini ladle, pour your preparation into the Flexipan®.
- Bake for 25 minutes at 375F/190C. (Every oven heats differently, monitor your quiche from 22min).
- Once your quiche is out of the oven, let it cool down for about 10min before unmolding. Then, Serve and Enjoy!
Video
Special Notes
Nutrition
