My family and I enjoy eating quiches. They’re a great and delicious way to enjoy some veggies or to use up any veggies you might have.
These mini quiches are easy to make and the perfect size for kids. It’s also great to pack in a lunchbox or for an on-the-go meal or snack.
Mini Broccoli Cheddar Quiches
Mini individual and delicious quiches made with finely diced broccoli and shredded carrots.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
Ingredients
Units
Scale
- 1 pie crust, homemade or store-bought
- 2 large eggs
- 1/4 cup whole milk
- 1/2 cup small diced broccoli
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded carrot
- 1/4 teaspoon salt, optional
Instructions
- Preheat the oven to 375F
- Grease a muffin pan with softened butter for easy removal. Set aside
- Add the eggs to a bowl. Beat the eggs and add the rest of the ingredients. Mix to combine.
- Roll the pie crust out so it’s not too thick.
- Use a 3 inch cookie cutter to cut out rounds. Place the rounds in the muffin pan making sure to push them down against the surfaces to get rid of any air bubbles/pockets.
- Continue this until each section of the muffin pan has a pie crust. Might need to gather the dough and re-roll it out again to make more.
- Prick holes on the crust with a fork and bake in the oven for 10 minutes.
- Carefully remove the pan from oven and prick with a fork to remove air bubbles. (Note: the crust might shrink a bit while baking).
- Use a tablespoon measure to scoop some of the egg mixture into the cups making sure not to over-fill them. Make sure the egg mixture sits in the cup and doesn’t spill over. If it spills over the crust will stick to the pan.
- Bake 15-20 minutes or until the pie crust is golden brown and egg has cooked and set in the center.
