Delicious Broccoli and Cheddar Quiche Cups! Cheesy eggs filled with broccoli, baked into crisp wonton cups. Low-calorie, vegetarian, 4-ingredients and so easy to make! One of the best meal-prep recipes!
I LOVE the combo of Broccoli and Cheddar in any form I can get it in and these Broccoli and Cheddar Quiche Cups are my new favorite thing! For some reason I have been obsessed with “mini” anything as well and making foods that can be eaten in single serving size little packages. I think it’s because food is just so cute when it is presented in a mini or single size version. Well, these 4 Ingredient Broccoli Cheddar Quiche Cups are just that. Mini size little quiches, filled with eggs, steamed broccoli and cheddar cheese all wrapped up in light and crispy wonton wrappers. Low-calorie, high in protein and so good! I have to thank my mom for this recipe idea since she recently requested a broccoli cheddar quiche recipe. Of course I had to come up with something that fits my own style and these met all of my requirements.
Requirements for Broccoli and Cheddar Quiche Cups
- Bite size
- Meal prep friendly
- Delicious of course
- Cheesy but healthy
- Quick to make
I think I may even be able to get my kids to eat these. Fingers crossed! Once again the BEST part of all is that they took only 4 ingredients and about 25 minutes to make. So perfect for meal-prepping. I was also inspired by these Wonton Cupcakes .
How to make these adorable Broccoli and Cheddar Quiche Cups
Step one: Whisk the eggs and add the broccoli and cheddar (ingredients 1-3).
Step two: Prep the wonton wrappers, ingredient number 4. Just place them, two at a time, overlapping in a muffin pan.
Step three: Fill the wonton cups with the egg and veggie filling.
Step four: Bake in a 375F degree oven for 20-25 minutes and they are DONE!
Pretty amazing and these are so nutritious! They make a perfect healthy meal or quick snack any day of the week. I LOVE IT!
Variations for this recipe
You can use egg whites or half egg whites to cut the fat down.
Sub in any veggies you have just make sure not to over fill the muffin tins.
If you prefer to use mozzarella cheese, goat cheese or feta cheese than go for it and skip the cheddar! You could also omit the cheese altogether if you cannot tolerate the extra dairy or are trying to cut the fat down even more and they would still be delicious.
If you don’t eat eggs then you could sub in chickpea flour mixed with water in place of the eggs. Just mix one cup of chickpea flour with one cup of water and a little olive oil, salt and pepper and you can enjoy these as egg-free mini quiche cups. Add a little turmeric to get that egg-like golden color.
- 9 large eggs
- 1 cup steamed broccoli, chopped
- 1 cup shredded cheddar cheese
- 40 wonton wrappers
- salt and pepper
- Preheat the oven to 375F degrees
- Crack the eggs into a medium size mixing bowl and whisk well.
- Sprinkle the eggs with salt and pepper
- Add the broccoli and cheddar cheese to the eggs and stir to combine.
- Spray a muffin pan with cooking spray.
- Line each muffin mold with two wonton wrappers, overlapping them on top of one another.
- Fill each wonton cup about 2/3 full with the egg mixture. Mine filled exactly 20.
- Bake in the middle rack of the oven for 20-25 minutes, watching them so they do not burn.
- Remove and let cool for a few minutes. Run a butter knife along the edge of each quiche cup to loosen it from the pan. Lift each quiche cup out of the pan, plate, serve warm and ENJOY!
- Store any leftovers in an airtight container in the fridge for up to 4 days.
You can swap the broccoli out for any vegetables you have, just make sure the veggies are cooked and cooled first before adding them to the eggs.
If you don't eat eggs then you could sub in chickpea flour mixed with water in place of the eggs. Just mix one cup of chickpea flour with one cup of water and a little olive oil, salt and pepper and you can enjoy these as egg-free mini quiche cups. Add a little turmeric to get that egg-like golden color.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 85 Total Fat: 3.5g Saturated Fat: 1.2g Cholesterol: 70mg Sodium: 255mg Carbohydrates: 30g Fiber: 1.2g Sugar: .2g Protein: 9g