Mini Broccoli Quiche

I picked up two little quiches (uh, I hope that's a word?) in France and brought them back for dinner. They were so delicious that I regretted not buying more. I've been reading quiche recipes and came up with this. It's quick and easy and uses bread instead of crust. Makes 12 muffin-sized quiche.

Ingredients

1/2 head broccoli

6 pieces bread (I used multi-grain)

3 eggs

1/4 cup cream cheese

1/2 cup milk

1/2 cup cheese (I used half Gruyere and half Gloucester)

1 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1-2 Tablespoons olive oil

Preheat the oven to 350 degrees F. Cut the crusts off of the bread. Roll each piece flat, brush with the olive oil on both side and place in a muffin tin.

Bake the bread cups for 10 minutes. Wash and cut the broccoli into small pieces and set aside. In a bowl, whisk the remaining ingredients (except for the broccoli.)

Remove the bread cups from the oven and allow to cool for 5-10 minutes. Turn the oven to 300 F. Place broccoli florets in each cup and then pour in the egg mixture.

Bake the mini quiches for 25-30 minutes, until the tops are brown and the egg has set.

Remove from the oven and allow to cool for 5-10 minutes. Use a knife to loosen each quiche, remove from the pan and serve.