Broccoli Quiche Muffins Recipes

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CRUSTLESS BROCCOLI QUICHE



Crustless Broccoli Quiche image

Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h25m

Yield 4-6

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for greasing the pan
½ cup chopped shallots, from about 2 shallots
10 oz broccoli florets, cut into 1-inch pieces or smaller
1 teaspoon salt, divided
6 large eggs
1¾ cups heavy cream
Pinch ground nutmeg
⅛ teaspoon cayenne pepper
1½ cups (about 5 oz) shredded Gruyère

Steps:

  • Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
  • Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
  • In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
  • Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
  • Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
  • Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
  • Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

Nutrition Facts : ServingSize 1 slice, Calories 483, Fat 43 g, Carbohydrate 8 g, Protein 17 g, SaturatedFat 25 g, Sugar 4 g, Fiber 2 g, Sodium 492 mg, Cholesterol 321 mg

BROCCOLI AND CHEDDAR QUICHE



Broccoli and Cheddar Quiche image

Fantastic quiche, very easy!

Provided by Gail Powers-Moore

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h10m

Yield 6

Number Of Ingredients 12

1 (9 inch) deep dish prepared pie crust
1 teaspoon vegetable oil, or as needed
2 cups finely chopped broccoli
4 eggs
½ cup milk
1 tablespoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
  • Bake crust in the preheated oven for 8 minutes.
  • Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
  • Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g

EASY BROCCOLI QUICHE



Easy Broccoli Quiche image

This easy vegetarian quiche is a snap to make but looks great on the table.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
3 tablespoons butter, divided
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 ½ cups shredded mozzarella cheese
4 eggs, well beaten
1 ½ cups milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
  • Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
  • Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
  • Bake in preheated oven until center has set, 30 to 50 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g

BROCCOLI AND GOAT CHEESE MUFFIN QUICHE



Broccoli and Goat Cheese Muffin Quiche image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 6 muffins

Number Of Ingredients 13

Nonstick cooking spray, for spraying muffin cups
1 teaspoon olive oil
1 cup chopped broccoli
Kosher salt
Freshly cracked black pepper
1 teaspoon thinly sliced shallots
2/3 cup heavy cream
3 eggs
1 egg yolk
1/2 teaspoon chopped fresh marjoram
Pinch ground nutmeg
1/2 cup crumbled goat cheese
1/2 cup grated Swiss cheese

Steps:

  • Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray.
  • Heat the olive oil over high heat in a saute pan until it begins to smoke slightly. Add the broccoli and caramelize; season with salt and freshly cracked pepper. After about 3 minutes, add the shallots and quickly saute. Cool completely on a tray lined with a paper napkin.
  • Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper.
  • Add 2 tablespoon of the vegetable filling to each muffin cup. Sprinkle on a layer of goat cheese and grated Swiss. Divide the egg custard mixture evenly among the muffin cups. Top with any leftover vegetables and cheese.
  • Bake until an inserted skewer comes out clean, with no wet custard clinging to it, about 25 minutes. If necessary, bake in additional 5-minute increments. The tops should be golden brown.

BROCCOLI QUICHE CUPS



Broccoli Quiche Cups image

Make this crustless quiche in muffin cups or in a regular-size pie tin. Either way, there's plenty of bacon-y, cheesy goodness to go around. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

1 cup chopped fresh broccoli
1 cup shredded pepper jack cheese
6 large eggs, lightly beaten
3/4 cup heavy whipping cream
1/2 cup bacon bits
1 shallot, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Divide broccoli and cheese among 12 greased muffin cups., Whisk together remaining ingredients; pour into cups. Bake until set, 15-20 minutes.

Nutrition Facts : Calories 291 calories, Fat 24g fat (12g saturated fat), Cholesterol 243mg cholesterol, Sodium 523mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

CRUSTLESS MINI QUICHE (SINGLE SERVING BREAKFAST MUFFINS)



Crustless Mini Quiche (single serving breakfast muffins) image

Healthy, easy, and always ready when you're on the go! I like to make these muffins at the beginning of the week, so they're always on hand in the fridge or freezer. (Naturally gluten-free)

Provided by Willow at Will Cook For Friends

Time 35m

Yield 16-18 regular sized muffins

Number Of Ingredients 14

12 large eggs
½ cup heavy cream
¼ cup milk
2 TBSP fresh parsley, chopped
2 TBSP fresh basil, chopped (or other herb)
¼ tsp. salt
¼ tsp. pepper
1 cup broccoli, cut into teeny tiny florets
1 cup fresh spinach, roughly chopped
1 red bell pepper, chopped small
¼-1/2 cup onion, diced fine
1 jalapeno pepper, seeds and veins removed, diced fine (optional)
1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
1 lb. bacon, sausage, or other meat, fully cooked

Steps:

  • If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
  • Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non-stick muffin tin for even easier removal.)
  • In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
  • Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
  • Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
  • Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
  • Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.

BROCCOLI QUICHE MUFFINS



Broccoli Quiche Muffins image

"I like to keep a batch of these quiche like muffins in the freezer-it's handy to warm them in the microwave when time is short," comments Cindy Hrychuk from Gilbert Plains, Manitoba. "These muffins are great for breakfast, lunch or a quick snack."

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 13

3 cups frozen chopped broccoli, thawed and drained
1 medium onion, chopped
1/2 cup diced fully cooked ham
1/2 cup grated Parmesan cheese
6 eggs
1/2 cup vegetable oil
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried thyme

Steps:

  • Combine the broccoli, onion, ham and cheese; set aside. In a bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture. , Fill greased muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 134 calories, Fat 9g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 216mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

BROCCOLI AND CHEESE EGG MUFFINS



Broccoli and Cheese Egg Muffins image

I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.

Provided by Gina

Categories     Breakfast     Brunch

Time 30m

Number Of Ingredients 8

4 cups broccoli florets
4 whole large eggs
1 cup egg whites
1/4 cup reduced fat shredded cheddar (Sargento)
1/4 cup good grated cheese like pecorino romano
1 tsp olive oil
salt and fresh pepper
cooking spray

Steps:

  • Preheat oven to 350°.
  • Steam broccoli with a little water for about 6-7 minutes.
  • When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
  • Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
  • In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
  • Pour into the greased tins over broccoli until a little more than 3/4 full.
  • Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
  • Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Nutrition Facts : ServingSize 2 omelets, Calories 167 kcal, Carbohydrate 5 g, Protein 18 g, Fat 8.5 g, Cholesterol 170 mg, Sodium 317 mg, Fiber 2.5 g

CRUSTLESS BROCCOLI CHEDDAR QUICHE CUPS



Crustless Broccoli Cheddar Quiche Cups image

Delicious Mini Crustless Broccoli and Cheddar Quiche! Cheesy eggs filled with steamed broccoli and baked until fluffy and delicious. Low-calorie, vegetarian, 4-ingredients and so easy to make! One of the best meal-prep recipes!

Provided by Amy Estes

Categories     Breakfast

Time 27m

Number Of Ingredients 5

9 large eggs
1/4 cup milk (you can use plant-based milk)
salt and pepper
1 cup steamed broccoli (chopped)
1 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 375F degrees and spray a muffin pan with cooking spray.
  • Crack the eggs into a medium-size mixing bowl and whisk well. Whisk in the milk
  • Sprinkle the eggs with salt and pepper.
  • Chop up the steamed broccoli, and divide the broccoli and cheddar cheese evenly between the muffin cups, but do not overfill. Fill about 1/3 of the way full.
  • Pour the egg mixture about 3/4 of the way full in each. There should be just enough for 15-16 quiche cups.
  • Bake in the middle rack of the oven for 17-20 minutes.
  • Remove and let cool for a few minutes. Run a butter knife along the edge of each quiche cup to loosen it from the pan. Lift each quiche cup out of the pan, plate, serve warm and ENJOY!

Nutrition Facts : ServingSize 2, Calories 99 calories, Sugar 0.5 g, Sodium 111.9 mg, Fat 6.6 g, SaturatedFat 2.6 g, TransFat 0.1 g, Carbohydrate 1.5 g, Fiber 0.4 g, Protein 8 g, Cholesterol 191.4 mg

BROCCOLI QUICHE MUFFINS



Broccoli Quiche Muffins image

These are a tasty breakfast on the go. I make a batch to freeze and then they're ready to go in my lunch bag. Everywhere I work people ask for the recipe. They're also good without the ham

Provided by MBMommy

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup chopped broccoli floret
1 medium onion, chopped
1/2 cup diced cooked ham
1/2 cup grated parmesan cheese
6 eggs
1/2 cup vegetable oil
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon oregano
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon thyme

Steps:

  • Combine the broccoli, onion, ham, and cheese; set aside.
  • In a mixing bowl, beat eggs until frothy. Add oil; mix well.
  • Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture.
  • Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack.
  • These freeze very well.

MINI BROCCOLI QUICHE



Mini Broccoli Quiche image

Mini Broccoli Quiche - Baby broccoli quiches that are perfect for the lunch box.

Provided by bakedbree

Number Of Ingredients 6

4 Safe Eggs
1 cup half-and-half
Freshly grated nutmeg
Salt and pepper
1 head broccoli, cut into small pieces
1 cup shredded cheese (use whatever kind you like - I used mozzarella and Parmesan)

Steps:

  • Preheat oven to 400 degrees. Cut pie crust into 3 1/2 inch circles. Use a knife or a cookie cutter. I got 8 out of my two pie crusts. Gently push the crust into the muffin tin. If the dough is hard to work with, put it back in the fridge or freezer for a few minutes. I also used some of the extra dough to patch spots that broke. Place a muffin liner on top of each so that it fits. Fill with beans. Bake for 10 minutes.
  • Add the eggs, half-and-half, nutmeg, salt and pepper in a blender. Blend until smooth and frothy.
  • Add broccoli to the cups. Pour the egg mixture over. Top with cheese.
  • Bake until puffy and set, about 10 to 15 minutes.

Nutrition Facts : Calories 0 calories, Fat 0 grams fat

EASY MINI QUICHE RECIPE



Easy Mini Quiche Recipe image

Homemade Mini Quiche is so incredibly easy to make, you'll find yourself skipping the freezer section of your market. Delicious party food, teatime snack (or coffee break too), this recipe shows you how simple it is to make 3 different mini quiche varieties in one mini muffin tin.

Provided by Stephanie Wilson

Categories     Appetizers

Time 35m

Number Of Ingredients 13

1/3 cup small frozen broccoli florets
2 ounces shredded Cheddar cheese
pinch of red pepper flakes
2 ounces grated Swiss cheese
2 slices cooked bacon, crumbled
pinch of red pepper flakes
2 ounces grated Swiss cheese
3 ounces frozen spinach, thawed and squeezed
pinch red pepper flakes
1 package ready-made pie crust (two 9-inch rounds)
2 eggs
1/2 cup milk
1/4 teaspoon salt

Steps:

  • Bring the ready-made pie crusts to room temperature then preheat the oven to 375 degrees F. Spray 24 mini muffin cups with nonstick cooking spray. Set aside.
  • Unfold pie crusts and smooth the edges. Cut 24 circles using a 2 ½ inch floured biscuit cutter. Press a pastry round into the bottom and up the sides of each mini muffin cup.
  • In a glass measure with a pour spout, whisk together the eggs, milk, and salt until fully combined.
  • MINI SPINACH QUICHE: Add frozen spinach leaves to a fine-mesh sieve and run under hot water until thawed. Squeeze as much moisture as possible from the spinach. Into the bottom of 8 mini muffin cups, distribute evenly the shredded Swiss cheese. Top with an equal amount of spinach and a pinch of red pepper flakes.
  • MINI BACON AND CHEESE QUICHE: Divide the Swiss cheese evenly among 8 mini muffin cups. Top with crumbled cooked bacon and a pinch of red pepper flakes.
  • MINI BROCCOLI CHEDDAR QUICHE: Evenly divide shredded Cheddar cheese among the remaining 8 mini muffin cups. Top with tiny frozen broccoli florets and a pinch of red pepper flakes.
  • EGG CUSTARD: Pour the egg custard into each of the 24 mini muffin cups leaving a 1/4-inch margin at the top of the crust.
  • BAKE THE MINI QUICHES: Bake the mini quiches for 20 to 25 minutes, or until golden brown and cooked through. Let cool slightly before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 100 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

MINI QUICHE RECIPE



Mini Quiche Recipe image

Savory mini quiches are the perfect bite of deliciousness! Bake these yummy little quiches for your next party or get-together.

Provided by Diana Rattray

Categories     Appetizer     Breakfast     Brunch     Lunch     Snack

Time 35m

Number Of Ingredients 8

1 1/2 cups milk (or half and half or light cream)
3 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups Cheddar cheese (shredded, mild or sharp)
2 cups frozen broccoli (thawed and lightly steamed)
Optional: 1/2 cup coarsely chopped roasted red bell pepper

Steps:

  • Gather the ingredients.
  • Spray a 24-cavity mini muffin tin with cooking spray. Position a rack in the center of the oven and preheat to 375 F.
  • Place one of the unbaked pie crusts on a lightly floured surface. Roll the pie crust to a thickness of about 1/8-inch. Cut out rounds with a 2 1/2-inch cookie cutter. Press each pastry round into a cavity in the mini muffin pan. Repeat with the remaining pie crust-re-roll scraps as needed for the last few rounds. Set aside.
  • Put the bacon, if using, in a medium skillet over medium-high heat and cook, stirring occasionally until almost crisp, about 5 minutes. Add the shallot and continue cooking until the bacon is crisp and the shallot is translucent, about 2 minutes. Drain on paper towels and set aside.
  • In a medium bowl, whisk the eggs with the half-and-half, salt, pepper, and nutmeg.
  • Add the bacon-shallot mixture to the egg mixture and whisk to blend.
  • Add about 1 scant teaspoon of shredded Gruyère cheese to each mini muffin cavity.
  • Add about 1 tablespoon of the egg mixture to each cavity. Top each with sliced chives, if using.
  • Bake until the eggs puff up and the crust is golden brown, 15 to 20 minutes. Let cool slightly, remove from the muffin tins and serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 13 g, Cholesterol 25 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 185 mg, Sugar 1 g, Fat 7 g, ServingSize 12-15 quiches (12-15 servings), UnsaturatedFat 0 g

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From tfrecipes.com


BROCCOLI QUICHE MUFFINS RECIPE
Broccoli quiche muffins recipe. Learn how to cook great Broccoli quiche muffins . Crecipe.com deliver fine selection of quality Broccoli quiche muffins recipes equipped with ratings, reviews and mixing tips. Get one of our Broccoli quiche muffins recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 60% Foolproof slow roast …
From crecipe.com


LOW CARB KETO QUICHE RECIPES
Keto Spinach Quiche Recipe – Low Carb, Tasty & Nutritious. 3 hours ago Sit the cooked spinach in a colander over the sink or a bowl to drain any excess liquid, leave for 10 minutes. Spread the spinach evenly over the baked crust and sprinkle over …. Rating: 5/5(20) 1.Preheat oven to 170C/340F. 2.Place all crust ingredients into a bowl and mix well.
From share-recipes.net


BROCCOLI AND CHEESE QUICHE MUFFINS - WEIGHT LOSS CENTER
2016-02-10 Broccoli and Cheese Quiche Muffins. Posted by MRC Kitchen on February 10, 2016 . If you don’t love broccoli, then you’ve certainly never had it like this before! This fiber, Vitamin C, Vitamin K, Iron, and Potassium-rich “super” veggie sometimes gets a bad rap from kids and adults alike. Often times this is simply because it’s not cooked or prepared properly. This …
From emetabolic.com


BROCCOLI QUICHE MUFFINS PHOTOS RECIPE - FOOD NEWS
Broccoli Quiche Muffins Recipe. Ingredients. 1 1/2 cups milk (or half and half or light cream) 3 large eggs. 2 tablespoons all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 cups Cheddar cheese (shredded, mild or sharp) 2 cups frozen broccoli (thawed and lightly steamed) Optional: 1/2 cup coarsely chopped roasted red bell pepper. Broccoli Muffins Healthy …
From foodnewsnews.com


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