Quiche and Quiche Bites

I LOVE this quiche, and I had the idea to make a little extra so I could also make 24 mini quiche-bites for my kids' lunches.

This will make you one large (pie-sized) quiche and 24 bites.

Inside of quiche:

1 large bunch of broccoli
1 large yellow onion
Seaside cheddar cheese (about 2-3 oz, or to taste- divided)

5 eggs: 4 eggs, 1 yolk
1 cup almond milk (or any milk)

Finely chop onion, saute til brown, then add
Finely chopped broccoli
Saute til softened, a few minutes
Mix well

Beat eggs with milk separately

Outside of quiche:

I use a prepared vegan crust- Wholly Wholesome-- just take it out of package-- poke holes all over with a fork, and bake at 350 for 10 minutes before you start.

For the bites, I used vegan phyllo dough*.  Once defrosted, lay one sheet down, I cut mine about 6-8 inches wide, brush lightly with butter (I use Earth Balance). Continue until you have 5 sheets stacked all brushed with butter.  Cut into 10 pieces, all about 3 inches x 3 inches (does not need to be exact).

Push the phyllo squares down into your 24-count mini muffin pan.
Optional but recommended: Use liner cups and spray them well with coconut oil cooking spray.
Bake phyllo cups alone for 6 minutes at 350.

*You can buy premade mini-crusts but they are pricey.

Put it together:

Large quiche: Line bottom of large crust with cheddar (or just sprinkle some)
Add broccoli-onion mixture til it reaches top
Pour egg mixture over it until it reaches the top
Bake for 35-40 minutes at 375

Bites: Scoop a half tablespoon (estimate) or so into each little cup.  Push it all down with your fingers so it sits tight in the pan. It's okay if the phyllo gets crumbly when you do this, the egg will seal it back together in the oven.  Using a ladle, pour the egg mixture over each cup-- it doesn't need much.

Bake for 10 minutes at 375
Best served at room temperature.

Enjoy!




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