BROCCOLI AND GOAT CHEESE MUFFIN QUICHE

Broccoli and Goat Cheese Muffin Quiche image

Provided by Geoffrey Zakarian

Time 55m

Yield 6 muffins

Number Of Ingredients 13

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Nonstick cooking spray, for spraying muffin cups
1 teaspoon olive oil
1 cup chopped broccoli
Kosher salt
Freshly cracked black pepper
1 teaspoon thinly sliced shallots
2/3 cup heavy cream
3 eggs
1 egg yolk
1/2 teaspoon chopped fresh marjoram
Pinch ground nutmeg
1/2 cup crumbled goat cheese
1/2 cup grated Swiss cheese

Steps:

Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray.
Heat the olive oil over high heat in a saute pan until it begins to smoke slightly. Add the broccoli and caramelize; season with salt and freshly cracked pepper. After about 3 minutes, add the shallots and quickly saute. Cool completely on a tray lined with a paper napkin.
Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper.
Add 2 tablespoon of the vegetable filling to each muffin cup. Sprinkle on a layer of goat cheese and grated Swiss. Divide the egg custard mixture evenly among the muffin cups. Top with any leftover vegetables and cheese.
Bake until an inserted skewer comes out clean, with no wet custard clinging to it, about 25 minutes. If necessary, bake in additional 5-minute increments. The tops should be golden brown.