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“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
YIELD:
36 Mini Quiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lay out pie crust, cut with small biscuit cutter, I used a 1”.
  3. Grease mini muffin tin very lightly, place circles in each hole, the crust will not go completely up the sides.
  4. Partially bake the crusts for about 5 minutes in the oven.
  5. Saute onions and garlic in oil and butter until soft and translucent.
  6. Combine milk, eggs, dry mustard, pepper, and salt in bowl or large measuring cup with spout; set aside.
  7. 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.
  8. 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).
  9. 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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