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.