Spring Veggie Cracker Quiche Cups

Crust:

• Half pack Wellington Multigrain Crackers, crushed (~1½ cups)
  
  
• 3½ tbsp melted butter
  
  
• 2 tbsp grated cheese
  
  

Filling:

• 2 eggs
  
  
• 2 tbsp milk
  
  
• 3 tbsp finely chopped broccoli
  
  
• 2 tbsp chopped green onions
  
  
• 3 tbsp shredded cheese
  
  
• Salt & pepper

1. Mix cracker crumbs with butter and cheese. Press firmly into 5–7 muffin cups.
   
   
2. Bake 9–10 minutes at 375°F until lightly golden.
   
   
3. Sauté broccoli and green onions 3–4 minutes to remove moisture.
   
   
4. Whisk eggs with milk, salt, and pepper; stir in veggies and cheese.
   
   
5. Fill crusts and bake 15–18 minutes until eggs are set. Let cool for 5 minutes before removing.