Gluten-Free Naturally: Broccoli & Cheddar Quiche

Wednesday, September 30, 2026

Broccoli & Cheddar Quiche

Naturally Gluten-Free Meals

Hash Brown Crusted Broccoli & Cheddar Quiche Cups

Makes 12 Quiche Cups

INGREDIENTS

Hash Brown Crust

1 20 oz Pkg Hash Browns, fresh not frozen

1/3 Cup Cheddar, shredded

½ Tsp Pepper

Olive Oil, for the muffin tins

Broccoli & Cheddar Quiche

6 Eggs

½ Cup Milk

½ Cup Broccoli, chopped

½ Cup Cheddar, shredded

½ Tsp Salt

¼ Tsp Pepper

Crumbled Bacon or Diced Sausage, optional

INSTRUCTIONS

Preheat oven to 425 F

12-cup muffin tin, oiled

Use the Olive Oil to coat the muffin tin. In a bowl, mix hash browns, cheddar cheese, and pepper together. Split the hash brown mixture evenly into the 12 cups. Using your fingers, or a spoon, press the mixture into the shape of each cup, across the bottom and up the sides.

Bake the crusts for 12-13 minutes. While the crusts are baking, in a bowl whisk together the eggs, milk, salt, and pepper together. Add the broccoli and cheese and mix well. Once the crusts are done, remove them from the oven and reduce the heat to 375 F.

Divide the egg mixture evenly between the 12 cups, filling each cup ¾ of the way full. Bake for 16-18 minutes, or until quiche have puffed up and are no longer wet. Allow to cool for a couple of minutes before removing from the pan.

NOTE: Always read labels carefully

CarolAnne Le Blanc