Ketogenic Broccoli and Cheese Quiche Cups
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
35
minutesCalories
255
kcalLight, fluffy eggs pair with sharp Cheddar cheese and broccoli in this simple breakfast dish. Enjoy this recipe using ramekins for individual servings. They make a great lunch accompanied by a side salad.
Ingredients
Cooking spray for ramekins
1/2 tsp salt, plus additional for salting the cooking water
1 1/2 cups broccoli florets
5 eggs
3/4 cup heavy (whipping) cream
1/4 tsp freshly ground black pepper
1/2 tsp minced garlic
3/4 cup shredded sharp Cheddar cheese
Directions
- Preheat the oven to 350°F.
- Spray four ramekins with cooking spray and place them on a baking sheet.
- Bring a medium pot of salted water to a boil. Add the broccoli. Cook for 1 minute. Drain the broccoli from the pot. Transfer to paper towels to finish draining.
- Chop the drained broccoli. Set aside.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Fold in the broccoli, garlic, and cheese.
- Divide the egg mixture evenly among the prepared ramekins. Place the baking sheet with the ramekins into the preheated oven.
- Bake until the egg and broccoli mixture has risen and is slightly browned, about 35 minutes.
Nutrition Facts
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories255
- % Daily Value *
- Total Fat
21.6g
34%
- Total Carbohydrate
3.8g
2%
- Dietary Fiber 0.9g 4%
- Protein 13.7g 28%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
