Broccoli and Potato Mini Quiches

Broccoli and Potato Mini Quiches

bakingwithnessa

Without living your home, you are invited to join the Flavors of South of France with this delicious Broccoli and Potato Quiche.

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Prep Time 5

Bake Time 25

Total Time 30

Course Fish, Main Course

Cuisine French

Servings 9

Equipment

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

Nutrition Facts

Broccoli and Potato Mini Quiches

Amount Per Serving

Calories 95 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 62mg21%

Sodium 127mg6%

Potassium 296mg8%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 288IU6%

Vitamin C 28mg34%

Calcium 81mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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