Broccoli and Potato Mini Quiches
Without living your home, you are invited to join the Flavors of South of France with this delicious Broccoli and Potato Quiche.
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!
YouTube Video
Photos
Nutrition
Calories: 95kcal | Carbohydrates: 10g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 127mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com