Mini Broccoli Cheddar Quiches
User Reviews
5
Mini Broccoli Cheddar Quiches
Description
The Mini Broccoli Cheddar Quiches start with a crust made by whipping room temperature butter and cream cheese, then gradually mixing in flour to form a soft, pliable dough. Divided into twelve portions, the dough is pressed into muffin tin wells forming individual tart shells. The filling is prepared by whisking eggs with milk, grated Parmesan, garlic powder, salt, and black pepper. Finely chopped thawed broccoli florets and shredded cheddar cheese are folded into this mixture. The filling is evenly divided among the crust-lined wells and baked at 350ºF. The result is a set of delicate mini quiches with a creamy, cheese-rich egg custard and tender broccoli pieces balanced by a soft, buttery crust.
Ingredients
Crust
- 8 Tbsp butter $0.80, room temperature
- 4 oz. cream cheese $0.58, room temperature
- 1 cup all-purpose flour $0.07, 2 Tbsp
Filling
- 2 large egg $0.46
- 1/2 cup milk $0.10
- 1/4 cup Parmesan Cheese $0.44, grated
- 1/4 tsp garlic powder $0.02
- 1/4 tsp black pepper $0.02, freshly cracked
- 1/4 tsp salt $0.02
- 1/2 lb. broccoli $1.08, frozen, florets, thawed
- 4 oz. cheddar cheese $0.58, shredded
Instructions
- Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to 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 portions (begin 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 one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
- Whisk together the eggs, milk, Parmesan, garlic powder, pepper, and salt in a bowl.
- Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
- Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12quiches
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1mini quiche | |
| Calories | 213kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Sodium | 259mg | 11% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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