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Broccoli Mortadella mini quiches – crustless
  • 4 cups broccoli florets 800gr.
  • 1/4 cup milk 50ml
  • 2 eggs
  • a pinch of nutmeg
  • 2 Tbsp semolina flour
  • 6 slices Mortadella o Bologna salami
  • 3 oz provola cheese or fontina cheese 80gr.
  • 5 oz. ricotta cheese 130gr.
  • 1 Tbsp Extra Virgin Olive Oil
  1. Steam the broccoli florets for 10 minutes.
  2. Cut the cheese in big cubes.
  3. Place the steamed broccoli in a big bowl and with a folk mash them in tiny pieces
  4. Add a pinch of salt, milk, ricotta cheese, eggs, nutmeg and two tablespoons of grated parmesan cheese.
  5. Mix everything and set it apart.
  6. Grease the small ceramic containers with some Olive Oil.
  7. Add also 1/2 tsp of semolina flour and spread it all over
  8. Slice the mortadella in long large strips.
  9. Cover the bottom and sides of the cerami containers with mortadella.
  10. Add two tablespoons of broccoli mix
  11. place one or two cubes of cheese in the center
  12. Cover with two more tablespoons of broccoli mix
  13. Place a final layer of mortadella on top.
  14. The oven is preheated at 400F, I will bake my mini quiches for 30 min.