Crustless Mini Quiches!

Ingredients:

• Cupcake paper holders
• 1 head of broccoli, thick stems removed and separated into florets
• 12 large eggs
• 2/3 cup whole milk
• 2/3 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp pepper
• 3/4 cup shredded sharp Cheddar cheese
• 1/2 cup crumbled goat cheese
• 4 asparagus stems, halved
• 12 cherry tomatoes, cooked and sliced

What to do:

1. Preheat the oven to 375. Lightly spray two 12 cup mini muffin pans with cooking spray or line with paper liners.
2. Briefly cook your broccoli at a boil for 1 minute, then cool immediately in cool water, pat dry, and set aside. 
3. In a bowl, whisk together eggs, milk, cream, salt, and pepper.
4. In each muffin cup, place a few small pieces of broccoli and a pinch of cheese (both types or mix and match). Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche. Mix and match by adding a tomato half or asparagus to the top of some for color, variety, and flavor.
5. Bake until tops are puffed and just beginning to brown, about 15-16 minutes. Transfer to wire racks and let cool about 5 minutes.