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Mini Broccoli and Cheese Quiches

Mini Broccoli and Cheese Quiches
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These Mini Broccoli and Cheese Quiches are everything you love about quiche packed into personal-sized portions. With a buttery crust, a creamy egg filling, fresh broccoli, and a pop of tomato, they’re perfect for brunch, light dinners, or meal prep. Simple to make and packed with flavor, these quiches save you from messy slicing and serve beautifully.

Ingredients

Scale

For the Crust:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and diced
  • ¼ teaspoon salt
  • 4–5 tablespoons ice water

For the Filling:

  • 1 cup fresh broccoli florets, steamed and chopped
  • 1 medium tomato, diced
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 4 large eggs
  • ½ cup heavy cream
  • ½ cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, for garnish

Instructions

. Prepare the Crust

  • In a mixing bowl, combine flour and salt. Add chilled butter and mix with your hands or a pastry cutter until crumbly.
  • Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap it in plastic wrap and refrigerate for 20 minutes.

2. Preheat and Roll

  • Preheat oven to 375°F (190°C). Roll the chilled dough on a floured surface until ⅛-inch thick.
  • Cut circles slightly larger than the mini tart pans, gently press them in, and trim excess.

3. Pre-Bake the Crust

  • Prick the dough bases with a fork. Line with parchment paper and fill with pie weights or dried beans to keep them flat. Bake for 8–10 minutes. Remove weights and bake 3 more minutes to crisp the crust.

4. Prepare the Filling

  • In a bowl, whisk eggs, heavy cream, milk, garlic powder, onion powder, salt, and pepper.
  • Spread shredded cheese across the crusts. Divide chopped broccoli and diced tomato evenly between the quiche bases.

5. Assemble and Bake

  • Pour the egg mixture into the crusts, filling just below the edges. Garnish with a small broccoli floret for a finishing touch.
  • Bake for 20–25 minutes, or until the tops turn golden and the filling is set.

6. Serve

  • Cool for 5 minutes, then carefully remove from pans. Garnish with fresh parsley and serve warm or at room temperature.

Notes

Serving Suggestions:

  • Pair with a side salad or fresh fruit for a balanced meal.
  • These work great for parties or potlucks—serve at room temperature for convenience.

Tips & Tricks:

  • Crust Hack: Short on time? Store-bought pie dough works as a substitute.
  • Cheese Variations: Try feta or gruyère for a unique twist.
  • Rotate your tray halfway through baking for even cooking.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat: Bake in a 325°F (160°C) oven for 10 minutes to retain the crispy crust. Avoid microwaves, as they may soften the texture.
  • Freezing: Once completely cooled, wrap quiches tightly in plastic wrap and freeze for up to 2 months. Reheat directly from frozen at 350°F (175°C) for 20–25 minutes.

Find it online: https://cakeshungry.com/mini-broccoli-and-cheese-quiches/