These soft and pillowy quiches are great to have for breakfast or any time of the day. You can make a bunch and freeze them. Pull them out for an on the go lunch or snack any time.
1/4 cup of milk
1/2 teaspoon of veg oil
4 mild italian sausage links (casings removed)
3 tablespoons of goat cheese
1 cup of broccoli florets
Salt, pepper & paprika
2 tablespoons of grated parmigiana cheese
Break up and brown the sausages, toss in the chopped up broccoli florets. Mix the eggs, milk, veg oil and salt, pepper and parprika to taste.
Using a 12 muffin tin, grease it up with butter. Make sure to get into the crevices otherwise it will stick.
Drop some sausages and broccoli mixture into each muffin tin, amount depends on how much meat and veg you want in each quiche. Crumble the goat cheese and drop some in each muffin. Pour the egg mixture into each muffin, fill them about half way up. Sprinkle some parmigiana cheese on top.
375 degrees oven for 15 minutes, then 1 minute on broil to get the tops nice and golden.