Mini Broccoli Quiches
Makes 12
  • 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  • 1 large egg
  • ⅓ cup heavy whipping cream
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup finely shredded sharp white Cheddar cheese
  • ½ cup cooked fresh broccoli florets, finely chopped
  1. Preheat oven to 450°.
  2. On a lightly floured surface, unroll dough sheets. Using a 2½-inch square cutter, cut 12 squares from dough. Press squares into wells of a 12-well square mini cheesecake pan, trimming excess dough from edges. Refrigerate for 30 minutes.
  3. Prick bottoms of dough all over with a fork.
  4. Bake until light golden brown, approximately 5 minutes. 
  5. In a small bowl, whisk together egg, cream, salt, and pepper.
  6. Divide cheese and then broccoli among prepared shells. Add egg mixture.
  7. Bake until mixture is slightly puffed, approximately 12 minutes. Let cool in pan for 5 minutes. Serve warm or at room temperature.
Make-Ahead Tip: Quiches may be made a day in advance and stored in a covered container in refrigerator. Reheat on a rimmed baking sheet in a 350° oven until warm, approximately 5 minutes.
Recipe by TeaTime Magazine at