BEST MINI BROCCOLI CHEDDAR QUICHES RECIPE

A few years ago I made this cute little mini pecan pie, and then last year I made a pumpkin pie version, and now I'm doing it with savory pie! Or a quiche, rather. These cute little two-bite mini broccoli cheddar quiches make a fun grab-n-go meal prep breakfast, or the perfect finger food for brunch or Easter gatherings. They are so cute that they are sure to impress any guest!

CAN I FORWARD THEM?

These mini quiches are definitely best after baking, although I still enjoyed a little leftover. If I'm making them for guests, make sure to make them the same day I'm serving them. If I were making them for myself, I would happily eat the leftovers over the course of a few days. The biggest change is that the crust softens as it is refrigerated. They will stay good for about 3-4 days in the refrigerator.

CAN YOU FREEZE MINI QUICHES?

I tested some quiches to see if they were up to freezing (mostly for meal prep purposes). I microwaved straight from the freezer without thawing for a minute and it came out warm and delicious, but with a very soft crust. I let the second quiche thaw overnight in the fridge and then microwaved until warm. This method turned out exactly the same as microwaved from the freezer.

TRY DIFFERENT FLAVORS:

You can try replacing the broccoli and cheddar with different flavor combinations. Here are some other ingredients you can try:

Sausage (browned)

Ham

Onion (sautéed)

Bell pepper (sautéed)

Bacon

Spinach (sautéed)

Sun dried tomatoes

Swiss cheese

Gruyere

Smoked mozzarella

Parmesan

MINI BROCCOLI CHEDDAR QUICHES

Impress your guests with the perfect Mini Broccoli Cheddar Quiches. Great for Easter, Mother's Day, or any brunch gathering.

 Prep Time: 30 mins

 Cook Time: 35 mins

 Total Time: 1 hr 5 mins

INGREDIENTS:

CRUST

8 Tbsp butter, room temperature ($0.80)

4 oz. cream cheese, room temperature ($0.58)

1 cup + 2 Tbsp all-purpose flour ($0.07)

FILLING:

2 large eggs ($0.46)

1/2 cup milk ($0.10)

1/4 cup grated Parmesan ($0.44)

1/4 tsp garlic powder ($0.02)

1/4 tsp freshly cracked pepper ($0.02)

1/4 tsp salt ($0.02)

1/2 lb. frozen broccoli florets, thawed ($1.08)

4 oz. cheddar cheese, shredded ($0.58)

INSTRUCTIONS:

Preheat the oven to 350ºF. Combine room temperature butter and room temperature cream cheese in a bowl. Use a mixer to whip them together until evenly combined.

Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.

Divide the dough into 12 equal parts (start by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each into the well of the muffin tin. Use your fingers to press the dough into the center and sides of the well (see step-by-step photos below for more help).

In a bowl, whisk together the eggs, milk, Parmesan, garlic powder, pepper and salt.

Finely chop the thawed broccoli florets (about 1.5 cups per cut). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.

Divide broccoli cheddar mixture between twelve mini pie crusts. The liquid egg mixture will not completely submerge the broccoli and cheddar in the crust, but once cooked it will swell and fill the crust.

Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.

Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature, within two hours of baking.

HOW TO MAKE MINI BROCCOLI CHEDDAR QUICHES - STEP-BY-STEP GUIDES

Preheat the oven to 350ºF. Add 8 tablespoons of room temperature butter and 4 oz. Place the room temperature cream cheese in a bowl.

Use a mixer to beat the butter and cream cheese until well combined.

Begin mixing in the all-purpose flour, about ¼ cup at a time, until it forms a dough (it should have a texture similar to play dough). You will need to add about 1 cup + 2 tablespoons of flour total.

Divide the dough into 12 equal sized pieces. To do this, first divide the dough into four equal sized pieces. From there, divide each quarter into three equal-sized pieces. Roll each piece into a ball and place them in the well of the muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get into the corners of the well where a lot of batter has accumulated and become very thick.

In a bowl, whisk together 2 large eggs, ½ cup milk, ¼ cup shredded Parmesan, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, and ¼ teaspoon salt.

Finely chop the thawed frozen broccoli florets. Once chopped you will want about 1.5 cups.

Add the chopped broccoli and 1 cup of shredded cheddar cheese to the egg mixture and stir to combine.

Divide the mixture into twelve mini pie crusts.

Don't worry if the liquid egg and milk mixture doesn't reach the top of the broccoli and cheddar. Broccoli will be encrusted as the egg cooks. Just try to get a fairly even amount in each.

Bake the broccoli cheddar quiches in a preheated 350ºF oven for about 35 minutes or until golden brown around the edges.

Transfer the mini quiches to a wire rack to cool, then serve. If you insert a butter knife between the tin and the side of the quiche, the quiches should come right out of the muffin tin. Just be gentle, as they will soften a bit when heated.

Enjoy warm, or at room temperature, within two hours of baking. Or, store in the refrigerator for 3-4 days.