Broccoli Cheddar Mini Quiches
Perfect for brunch, meal prep, or an elegant appetizer, these Broccoli Cheddar Mini Quiches combine the rich creaminess of eggs and half-and-half with the savory goodness of tender broccoli florets and melted cheddar cheese—all nestled inside a golden, flaky pie crust. With a quick prep time of just 20 minutes, these bite-sized quiches are baked to perfection in a muffin tin, delivering a delightful blend of flavors in every small but satisfying portion. Blanching the broccoli ensures a vibrant color and tender texture, while a simple seasoning of garlic powder, salt, and pepper enhances the dish without overpowering it. Whether served warm or at room temperature, these mini quiches are a versatile and delicious way to enjoy classic ingredients in a handheld form. They’re great for family gatherings, lunchboxes, or a grab-and-go breakfast option, and leftovers can be easily stored for up to four days.
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Recipe Information
Ingredients
- 5 large Eggs
- 1 cup Half-and-half
- 1 cup Broccoli florets
- 1 cup Shredded cheddar cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 2 sheets Premade pie crust dough
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly spray a 12-cup muffin tin with non-stick cooking spray.
Roll out the premade pie crust dough on a floured surface. Use a 3-inch round cutter to cut out circles, then press each circle into a muffin tin cup to form the crust.
Bring a pot of water to a boil and blanch the broccoli florets for 1-2 minutes until tender but still vibrant green. Drain and chop into small pieces.
In a medium bowl, whisk together the eggs, half-and-half, salt, black pepper, and garlic powder until fully combined.
Distribute the chopped broccoli evenly among the muffin cups, followed by an equal amount of shredded cheddar cheese in each.
Pour the egg mixture on top, filling each muffin cup about 3/4 of the way full.
Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed and golden, and a toothpick inserted into the center comes out clean.
Allow the mini quiches to cool for 5 minutes before removing them from the tin.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1133 mg | 378% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 14.9 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1251 mg | 96% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
