Mini Quiches
"These are similar to the ones you can buy in the frozen section. I made this up because I wanted a recipe for quiche that uses what I always have one hand (ie, milk not cream, broccoli not spinach). I do always have prepared pie crusts on hand to make pot pie or another comfy meal. I think they will freeze well, freeze once cooled, bake at 350 to reheat."
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
36 Mini Quiches
ingredients
- 1 prepared pie crust
- 1 tablespoon oil
- 1 tablespoon butter
- 1 finely chopped onion
- 1 minced garlic clove
- 1 cup milk
- 4 eggs, lightly beaten
- 1⁄4 teaspoon ground dry mustard
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 1⁄2 cups frozen broccoli florets
- 1 3⁄4 cups finely shredded cheddar cheese
directions
- Preheat oven to 350°F.
- Lay out pie crust, cut with small biscuit cutter, I used a 1”.
- Grease mini muffin tin very lightly, place circles in each hole, the crust will not go completely up the sides.
- Partially bake the crusts for about 5 minutes in the oven.
- Saute onions and garlic in oil and butter until soft and translucent.
- Combine milk, eggs, dry mustard, pepper, and salt in bowl or large measuring cup with spout; set aside.
- Cook frozen broccoli florets for a minute in the microwave in a little water to thaw. Cut by hand or whirl in a food process until small pieces.
- Layer onions, broccoli, and cheese in mini muffin tin. Pour egg mixture over top (I used a turkey baster, if you prefer to pour, you could put the broccoli and onions into the egg mixture and then top with cheese).
- Bake for 30 minutes or until a knife inserted into the center comes out clean. Remove immediately from tin, or they will stick. Or wait until cool.
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