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Breakfast broccoli and ham quiches

Breakfast broccoli and ham quiches

A breakfast option for people on the go.

  • Serves 4
  • Less than 30 minutes


  • ⅓ head (about 120g) broccoli, cut into florets
  • 1 cup (40g) English spinach
  • 4 slices ham, cubed
  • 8 eggs
  • Salt and milled pepper
  • ¼ cup (60ml) low-fat milk


  1. Preheat oven to 160°C.
  2. Blanch broccoli and cool in iced water.
  3. Coat a muffin pan with nonstick spray.
  4. Divide broccoli, spinach and ham equally between 8 muffin-pan cups.
  5. Whisk eggs, seasoning and milk together, then pour into muffin cups.
  6. Bake for 18-20 minutes, or until cooked.
  7. Serve.
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