Heat oven and prepare pan
Preheat oven to 350°F and lightly grease a 24-ct mini muffin tin, or line with baking cups. See cooking times for different pans below.
Sauté onion, garlic, broccoli and sweet potato until softened, 4-6 minutes. Remove from heat. Once cooled, combine with salt, pepper, parsley and ½ cup of the shredded cheese.
Fill the muffin tins
Fill each muffin cup about ½ of the way with filling mixture. Shake the bottle of JUST Egg well, then pour it over the fillings in each muffin cup until ¾ full. It will puff up only slightly when baked. Sprinkle the tops with a bit of the reserved shredded cheese.
Bake until set
Bake for 10-12 minutes until set (no longer liquid in the center) and the edges are golden. Remove from the oven and let them sit for 5 minutes. Use a small, sharp knife to loosen and remove the quiches from pan. Serve warm or at room temperature. Store in the fridge for up to 2 days.
Mini muffin pan: 10-12 minutes
Standard muffin pan: 12-15 minutes
Pie pan: 15-18 minutes