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Cheese and Trees Mini Quiches

December 21, 2010

These have to be the cutest brunch item of all time.  I have to admit making the mini crusts takes a decent bit more time and a lot more patience than just making one large quiche, but they’re so worth it.  I chose this recipe as an attempt to make something on the healthy side, but be warned that the broccoli comes through strongly, so if you’re not a broccoli lover you might choose some other veggies or greens that don’t try to take over the show.  Basically you can pretty much make the mini version of  your favorite  quiche  so there’s just endless variety here.  This would also be great served as a cocktail party appetizer!

Cheese and Trees Mini Quiches

adapted from Martha Stewart

  • 1 cup cut-up broccoli florets
  • 1 package ready-made pie crust with two crusts (9-inch), at room temperature
  • 6 large eggs
  • 4 tablespoons milk
  • 1 cup grated cheddar cheese, plus more for garnish
  • 1/4 teaspoon each; salt and freshly ground pepper

Preheat oven to 400 degrees.

1) Fill a medium saucepan halfway with water, and bring to a boil. Add broccoli, and cook until bright green and just tender, about 1 minute. Drain broccoli in a colander, and run cold water over it to stop the cooking. Set aside.

2) Unwrap pie crusts, and use a 3 1/2-inch round cookie cutter or a knife to cut out 12 rounds (you’ll get 6 from each crust)

3) Grease your muffin tins and place each round in a cup of a standard muffin tin, crimping the top edges so the dough fits perfectly. Gently place a muffin paper on top of each dough cup so it fits down inside. Fill the muffin papers with pie weights or dried beans, and bake 10 minutes. Gently remove weights and papers from pastry shells (be careful here not to burn yourself!)

4) Meanwhile, in a medium bowl, whisk together eggs, milk, cheese, salt, and pepper. Spoon mixture into pastry shells, filling halfway. Add a little of the broccoli to each cup; top with remaining egg mixture so each cup is almost full.

5)  Bake until filling is puffy and set, 12 to 15 minutes. Serve hot, garnished with grated cheese.

3 Comments leave one →
  1. December 22, 2010 4:41 am

    it looks sooooo delicious !!!

  2. December 23, 2010 5:18 pm

    aww, these are so cute! and a perfect serving size, too.


  1. Quiche Lorraine « the delish dish

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