Broccoli and cheddar—what a dynamic duo! These mini quiches are like little pockets of comfort, perfect for when you need a snack that’s both quick and satisfying. I remember the first time I made them; it was a rainy afternoon, and the house was filled with the aroma of cheese melting into the warm embrace of broccoli. Who knew such a simple combination could feel like a warm hug in pastry form?
Steps
- Preheat your oven to 350ºF. Combine room temperature butter and cream cheese in a bowl and whip them together until smooth.
- Gradually mix in the flour, about ¼ cup at a time, until a soft, non-sticky dough forms. Divide the dough into 12 equal portions, roll each into a ball, and press them into the wells of a muffin tin, shaping them to form crusts.
- In a separate bowl, whisk together eggs, milk, Parmesan, garlic powder, pepper, and salt until well combined.
- Chop thawed broccoli florets finely and shred the cheddar cheese. Mix both into the egg mixture until evenly distributed.
- Spoon the broccoli and cheese mixture into the prepared crusts, ensuring each is filled evenly. Be aware that the liquid will not cover the broccoli completely, but it will expand during baking.
- Bake for 35 minutes or until the quiches are puffed and golden brown around the edges. Once baked, gently transfer them to a wire rack to cool.
- Serve the quiches warm or at room temperature within two hours. Alternatively, you can store them in the refrigerator for up to 3-4 days.
Ingredients
- 8 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 1 cup plus 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly cracked pepper
- 1/4 teaspoon salt
- 1/2 pound frozen broccoli florets, thawed and finely chopped (approximately 1.5 cups when chopped)
- 4 ounces cheddar cheese, shredded (approximately 1 cup shredded)
Nutritional Values
Calories: 2556kcal | Carbohydrates: 132g | Protein: 84g | Fat: 192g | Sodium: 3108mg | Fiber: 12g
FAQ
- Can Mini Broccoli Cheddar Quiches Be Made in Advance?
- These quiches are best when freshly baked, but leftovers are still enjoyable. If preparing for guests, it’s recommended to make them on the same day. For personal use, they can be stored in the refrigerator and consumed within 3-4 days, though the crust may soften over time.
- Is Freezing Mini Quiches Possible?
- Yes, mini quiches can be frozen for future use. You can microwave them directly from the freezer for a minute, resulting in a hot quiche with a softer crust. Alternatively, thawing them overnight in the fridge before heating yields a similar result.
- Can I Experiment with Different Ingredients?
- Absolutely! Feel free to swap out the broccoli and cheddar for other combinations. Consider ingredients like browned sausage, sautéed onions or bell peppers, bacon, spinach, sun-dried tomatoes, or cheeses like Swiss, Gruyere, smoked mozzarella, or Parmesan.
- What is the Best Way to Store Mini Quiches?
- Store mini quiches in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them and reheat as needed.
- How Do I Ensure Mini Quiches Cook Evenly?
- To ensure even cooking, distribute the broccoli and cheddar mixture evenly among the mini pie crusts. The egg mixture will puff up during baking, encasing the ingredients beautifully. Bake until the center is puffed and the edges are golden brown.
Tips
- Make Ahead for Best Results: For optimal taste, serve the mini quiches fresh from the oven on the same day. While they are still enjoyable as leftovers for a few days, the crust tends to soften after refrigeration.
- Experiment with Flavors: Customize your mini quiches by swapping out broccoli and cheddar for other flavor combinations like sautéed spinach and Swiss cheese, or bacon and smoked mozzarella, for variety.
- Freezing Tips: If you plan to freeze the quiches for later, you can microwave them directly from the freezer for a quick meal. However, allowing them to thaw in the refrigerator overnight before reheating may yield a slightly firmer crust.
- Dough Handling: Ensure the dough is pressed evenly into the muffin tin, reaching into the corners to prevent thick spots, for a perfectly shaped crust.
Equipment
- Mixer (for whipping butter and cream cheese)
- Muffin Pan (for baking the mini quiches)
- Wire Rack (for cooling the quiches)
