4 large eggs
2 Tablespoon milk
salt and pepper, to taste
2 Tablespoons grated Parmesan cheese
1/4 cup grated mozzarella cheese, plus extra for the top
1/2 cup chopped onion
1/2 cup chopped or sliced mushroom
1/2 cup chopped broccoli
Preheat oven to 425◦F. Grease or line six muffin cups.
In a medium bowl, beat the eggs, milk, salt, and pepper. Stir in the remaining ingredients. Divide among muffin cups. Bake for 15-20 minutes, until a knife inserted in the center comes out clean.
This is a quick and easy supper that can be changed up to feature different vegetables, cheeses, and spices. The amounts can also be adjusted to make more or less. This recipe will serve two or three as a main course, or makes six miniature appetizers. I lined the cups with paper liners, as I was afraid they would stick to the pan, but it turned out the liners stuck to the pan and made it difficult to release the quiches. Next time I will just grease the cups. This recipe is very versatile. You could add a crust made from bread or potato, or add some chopped meat to the egg mixture. You can also make the mixture in advance and just pop it in the oven about 20 minutes before you are ready to eat.
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