These adorable mini-pecan pies were made a few years back. Then last year, I made a pumpkin pie and this year, I’m making it with a savoury cake! Or a quiche, rather. These adorable mini Broccoli Cheddar Quiches are a quick and easy way to make breakfast or brunch finger foods. These adorable little mini broccoli cheddar quiches will impress all your guests!
HOW CAN I MAKE THE HEAD?
Although these little quiches taste best when they are done baking, I enjoyed the leftovers very much. I would make them the same day I served them if I made them for friends. If I were making them for guests, I would make sure to eat leftovers within a few days. The crust will soften as it cools in the fridge. They will keep for around 3-4 days in the fridge.
CAN MINI QUICHES BE FROZEN?
I did try a few of the quiches, mostly for meal prep purposes. The quiche came out delicious and hot when I microwaved it straight from the freezer. The second quiche was allowed to cool in the fridge for a night before microwaving. This method worked just as well as the microwaved one.
Try a variety of flavours.
You can substitute the cheddar and broccoli with other flavour combinations. These are other ingredients that you might try:
- Sausage (browned)
- Ham
- Onion (sauteed)
- Sauteed bell pepper
- Bacon
- Spinach (sauteed)
- Sun-dried tomatoes
- Swiss cheese
- Gruyere
- Smoked mozzarella
- Parmesan
MINI BROCCOLI CHEDAR QUICHES
These mini broccoli cheddar quiches will impress your guests. These are perfect for Easter, Mother’s Day or any other brunch event.
INGREDIENTS
CRUST
- 8 Tbsp butter at room temperature ($0.80).
- 4 oz. cream cheese, room temperature ($0.58)
- 1 cup + 2 Tbsp all-purpose flour ($0.07)
FILLING
- 2 large eggs ($0.46)
- 1/2 cup milk (0.10)
- 1/4 cup grated Parmesan ($0.44)
- 1/4 teaspoon garlic powder ($0.02)
- 1/4 teaspoon freshly cracked pepper ($0.02)
- 1/4 tsp salt ($0.02)
- 1/2 lb. Frozen broccoli florets, thawed (1.08)
- 4 oz. cheddar cheese, shredded ($0.58)
INSTRUCTIONS
- Preheat the oven to 350oF. In a large bowl, combine the room temperature butter with room temperature cream cheese. Mix them until well combined.
- Mix in 1/4 cup flour at a time until you get a dough. The dough should be smooth but not sticky.
- Divide the dough into 12 equal portions. First, divide it into four equal pieces. Then, divide each quarter into three equal-sized parts. Each piece of dough should be rolled into a ball and then placed in a muffin pan. Press the dough into the middle and along the sides of the muffin tins with your fingers (see step-by-step photos below).
- In a bowl, whisk together the eggs, milk and Parmesan.
- Chop the thawed broccoli pieces (about 1.5 cups once chopped). The cheddar cheese should be shredded (about 1 cup). Stir the egg mixture with the cheddar cheese and broccoli.
- Divide the mixture of broccoli and cheddar among the 12 mini pie crusts. Although the liquid egg mixture won’t completely submerge the cheddar and broccoli in the crusts once it is baked, it will puff up and fill them.
- Bake mini quiches for 35 minutes in a preheated oven or until golden brown around the edges and puffed in the centre.
- Transfer the baked quiches carefully to a wire rack. Warm or at room temperature, serve the quiches within two hours of baking.
