Broccoli and Cheddar Muffin Tin Quiche
Baked in half the time of a full sized quiche, these Broccoli and Cheddar Muffin Tin Quiche are just the right size for breakfast on-the-go, tasty appetizers, or a served as the main dish with a salad. You can use homemade pie crust and fresh vegetables, or store-bought crust and frozen broccoli. There are no wrong choices when it comes to these quiche!
Servings: 12 mini quiche
Calories: 263kcal
Equipment
Ingredients
Crust
- 2 store-bought pie crusts OR, if making your own crust
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 16 tablespoons unsalted butter 2 sticks, cold and cut in small pieces
- 2 teaspoons lemon juice or apple cider vinegar
- ½ cup ice cold water
Filling
- 6 large eggs
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 8 ounces frozen broccoli thawed and finely chopped
- 4 ounces cheddar cheese shredded
Instructions
Make pie crust
- Add all-purpose flour and kosher salt to a food processor and pulse to combine. Add cubed butter and pulse 8–10 times until the mixture resembles clumpy sand.
- While pulsing, drizzle in ice-cold water, starting with ½ cup. Add more, a tablespoon at a time, until the dough begins to clump together and holds together when pinched.
- Divide the dough in half and transfer each portion onto plastic wrap. Use the wrap to press the dough into a disc, then chill for at least 30 minutes or up to 3 days. Freeze for up to 6 months in freezer-safe bags.
Make filling
- In a large measuring cup, or mixing bowl with a pour spout, whisk together your eggs, heavy cream, kosher salt, and garlic powder. Set aside. Place your thawed broccoli into a kitchen towel, or some paper towel, and squeeze as much water out as possible.
- Place on a cutting board and season with half teaspoon of kosher salt and some black pepper, if desired. Use your knife to finally chop the broccoli. Add your shredded cheese to the broccoli and give it all a rough chop together. Use your fingers to combine the cheese and broccoli together.
Roll out your dough
- Flour the top and bottom of one unwrapped dough disc 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 in 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 6 circles. Repeat with the other dough.
Make quiche
- Spray the wells of a 12 cup muffin pan with nonstick spray. Place a circle of dough into each well, pressing up sides to form a tiny pie. Divide the broccoli and cheddar filling evenly amongst all of the tiny pies. Pour egg mixture into each until almost completely full.
- Bake on the bottom rack of your oven at 350° for 25 to 30 minutes, or until the edges of the pie crust are lightly browned and and the filling is puffy and golden.
Notes
You can freeze your packets of dough for up to 6 months. Just place the plastic wrapped discs into freezer safe bags, label with the date, and freeze.
Eat while still warm or at room temperature.
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 400°F oven for 5 to 10 minutes. Or, microwave individual quiche muffins for about 2 minutes.
Nutrition
Calories: 263kcal | Carbohydrates: 26g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 303mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 2mg
