Broccoli and Cheddar Mini Quiche

Ingredients:

(makes 8 muffins)

• 2 cups broccoli florets
• 1 cup milk
  
• 1 cup heavy cream
• 2 large eggs plus 2 large egg yolks
• 1 cup grated Cheddar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg

1. Preheat oven to 175C and grease 8 cups in a 12-cup muffin tin and set aside.
2. In a medium bowl, whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg. Add chopped broccoli.
3. Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup. Bake until lightly browned and no longer jiggly in center, about 25 minutes.
   
4. Let cool slightly, then run a knife around each quiche. Put a clean baking sheet on top of muffin pan and invert to unmold quiches. Serve warm or at room temperature