Broccoli and Cheddar Muffin Tin Quiche

Baked in half the time of a full sized pie, these Broccoli and Cheddar Muffin Tin Quiche are just the right size for breakfast on-the-go, elegant appetizers, or served as part of a big brunch spread. With a buttery, flaky crust and a creamy flavorful filling, everyone will skip the other boring buffet options and reach for these tiny wonders!

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I have a confession to make. I actually created this Broccoli and Cheddar Cheese Muffin Tin Quiche recipe because I was never a fan of eggs (gasp! this, from a brunch blogger?!)  Yeah. For most of my life, eggs just weren’t my thing. I grew up and became an adult before pasteurized eggs was a thing.

Before around 1980, we were living in the Wild West of eggs. In my day, if you were eating eggs, and wanted to live to tell the tale, you cooked the heck out of them. Hard and browned nuggets of scrambles, eggs so hard boiled you could almost golf with them. Pass. 

Before I learned how to cook eggs the way that I like them, soft and creamy eggs are my vibe, I just didn’t venture out into the egg side of things. Until I had to make dozens of frittatas, and the occasional special order quiche, I didn’t know what I was missing. Now I know.

And now I have opinions. Like, if a big quiche is delicious, but it takes about an hour to bake, why not make a bunch of tiny quiche that take half the time so that everyone gets their own personal pocket-size quiche? Why indeed. Come along as we make mini quiche in a muffin tin. I probably wouldn't put it in my pocket, but go for it.

❤️ What you'll love about this recipe

• Easy - Although you can use store-bought pie dough, this recipe includes a super simple food processor pie crust that can be ready as fast as 30 minutes, and made days ahead!
• Affordable - Even if you go the store-bought crust route, none of the ingredients in these mini quiches are pricey and this recipe makes a dozen quiche in tiny muffin cups.
• Make ahead miracle - Do you love to meal prep? You can make and freeze these individual quiche to bake up to 3 months later, or you can make them up to 2 days before and reheat or serve room temperature. Great for busy mornings!
• Bite size - What’s better than a handheld breakfast? No really? In a hurry? Grab a mini quiche - and go!
• Customizable - Have a bunch of whiners who all want something different? They have a dozen tiny opportunities to make the breakfast they want.
• Kid friendly - Use the refrigerated mini pie crusts from the store and let your kids use their little hands to make their own quiche with their choice of fillings.

Ingredients

I start you off with the ingredients I wanted to use: an easy homemade crust, frozen broccoli, and block cheese that I grate myself. But, it’s your kitchen. Do what you want. Buy everything pre-made at the store and assemble them with whatever you want. What? Like I’m coming to your house to check on you? Please. I'm a busy girl.

See recipe card below for quantities.

Substitutions

I’m not your mom (unless I am. Hi girls 👋). Do what you please.

• Pie crust - Please feel free to use a package of store-bought pie crust. It's convenient and a great way to save time! They even make mini pie crusts now so you don’t have to do any work at all. Isn’t that crazy? Can I tell you a secret? To make sure everything worked the way I thought it would work, I used half homemade dough and half store-bought dough for the quiche in my pictures.
• Broccoli - I use frozen broccoli florets that I thaw out in the microwave, but you can use fresh. I would recommend cooking it first though because it won’t cook completely in the time the quiche bakes. Raw broccoli quiche is no bueno.
• Cheese - I shredded my own cheddar in this recipe, but you can use whatever cheese you want and you can shred it yourself or buy it shredded. Have a good time.

Variations

You aren't legally bound to make mini broccoli quiche. Maybe you are on a special diet. Maybe you just want to have a little fun. Does everybody want something different? Try different cheeses. Make this a DIY project. A BYOF if you will (bring your own fillings)

• Tomato and goat cheese - Divide ⅓ cup shredded mozzarella cheese, ⅓ cup crumbled goat cheese, and ⅓ cup chopped tomato amongst your tiny pie holes.
• Classic Quiche Lorraine - Smoky bacon and nutty Gruyère cheese, oh my. Or Muffin Tin Quiche Lorraine because tiny food, we all agree, tastes better!
• It’s all Greek to me - Roasted red bell pepper, green onions, and feta cheese for the win!
• Get naked -. A mini crustless broccoli quiche is really just a mini frittata, and that’s okay. 
• Plain Jane - Don't do a darn thing. Turn these into easy egg muffins. 

Instructions

You can make your pie dough up to 3 days ahead, or pull out your freezer stash from up to 6 months ago.

If you can remember, thaw your broccoli overnight in a colander set over a bowl in the fridge . If you forget, for best results, microwave it for a minute or so to knock off the ice crystals. Or you can pop some fresh broccoli in the steamer basket for a bit, if that's what you're working with. Whatever you use, don't forget to squeeze your broccoli in some paper towels to remove all the excess water.

Oh, and shred your cheese or open your cheese bag. Whatever. Let’s go!

Make pie dough

Step 1: Add all purpose, flour and kosher salt to the food processor and pulse a few times to combine.. Add in your butter, cut into small cubes, and pulse 8 to 10 times, or until it is the texture of clumpy sand. That's a good thing!

Step 2: Pressing the pulse button on your food processor, begin to drizzle in your ice, cold water, a little bit a time. Start with half cup, and add more until you hear the tone of your food processor change. You'll know it when you hear it.  

Open the food top and pinch some of the shaggy dough between your fingers to see if it holds together. If it does, you are good. If not, add another tablespoon of water and pulse again.

Step 3: Dump half of the scraggly looking dough (it will look better in a second) onto a piece of plastic wrap. Using the plastic wrap and your hands, press the pieces of dough together and wrap tightly into a square or circle shape

Step 4: Use your hands to rub and press the dough from outside the plastic to encourage it all together. Place in the refrigerator to rest and chill for at least 30 minutes, up to 3 days. Repeat with other half of the dough.

Make fillings

Step 1: In a large measuring cup, or medium bowl with a pour spout, whisk together your large eggs, heavy cream, kosher salt, and garlic powder. Set aside. 

Step 2: Place broccoli on a cutting board and season with half teaspoon of kosher salt and some black pepper, if desired. Use your knife to chop the broccoli into small pieces. Add your shredded cheese to the broccoli and give it all a rough chop. Use your fingers to stir mixture together.

Make quiche

Step 1: Flour the top and bottom of your unwrapped dough discs and place on a lightly floured counter. Use a rolling pin to roll out to about ¼ inch or thinner thickness and about 12 inches diameter.

Use a 3 ½ to 4 inch round cutter, or trace around a large drinking cup (a red solo cup is the perfect size) with a paring knife to cut out 12 circles. (or cut out your circles from 2 refrigerated pie crusts. No judgement here)

Step 2: Spray the wells of a 12 cup muffin pan with cooking spray. Place a circle of dough into each well, pressing up sides to form a tiny pie.

Step 3: Divide the chopped broccoli and cheddar filling evenly amongst all of the tiny pies.

Step 4: Pour egg mixture into each until almost completely full.

Step 5: Bake your little quiches on the bottom rack of your oven at 350° for a bake time of 25 to 30 minutes, or until the edges of the pie crust are lightly browned and and the filling is puffy and golden brown on the edges.

Your Muffin Tin Quiche will look big and puffy when they first come out of the oven, but they will calm down. Let them cool for a few minutes before running a paroing knife around the edge and gently lifting out of the tin. Place on a wire rack to cool before serving.

Making pie crust by hand

Not everyone has a food processor. I was probably in my late 30’s before I ever got one. That should not stop you from making your own pie crust by hand if you want to give it a whirl. It’s really not that hard at all and in this quiche recipe, we aren’t looking for perfection. We just wanna eat tiny quiche in tiny pie crusts.

In a large bowl, mix flour, sugar and salt together and add cubes of cold butter. With your fingers, a fork, or or a pastry blender mix the butter into the flour mixture until very crumbly. Add as much water as needed to hold together, starting with ½ cup, and adding more if you need it. You’ll add just a little water at a time so that you don’t accidentally add too much. Stop adding water when the dough begins to hold together if you pinch some of it between your fingers and your thumb.

Wrap it up as directed above and carry on with your quiche adventures.

Storage and reheating

To store: cool, then wrap each quiche individually and freeze in an airtight container for up to 1 month. 

To reheat: Bake straight from frozen in a 40°F oven for 5 to 10 minutes. Or, microwave individual quiche muffins for about 2 minutes.

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