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These Broccoli Cheese Mini Quiches are a standout appetizer or snack that perfectly balances comfort with nutrition.
What makes this recipe truly special is its homemade crust combined with a creamy, cheesy filling loaded with fresh broccoli—providing a delicious way to sneak in veggies.
Rich in protein from eggs and cheese, plus fiber from broccoli, this recipe offers a satisfying bite without feeling heavy.
The blend of milk and cream adds just the right richness while keeping the texture light and fluffy. Ideal for meal prep or entertaining, these mini quiches are easy to make ahead and reheat, making them convenient for busy lifestyles.
Plus, their small size means they’re perfect for portion control or sharing at parties.
This recipe strikes a great balance between wholesome ingredients and irresistible flavor, making it a versatile and health-conscious choice for everyday cooking.
Must-Have Tools for Perfect Results
Food Processor
Essential for quickly combining flour, butter, and seasonings to make a perfectly flaky pie crust. Its powerful blades save time and ensure even texture, making dough preparation effortless.
Mini Muffin Pan (24-cup)
This specialized pan shapes the mini quiches uniformly and allows for even baking, producing perfectly portioned appetizers ideal for parties or snacks.
Biscuit Cutter (2½-inch)
Perfect for cutting out uniform dough circles, this tool helps maintain consistency in size, ensuring all quiches bake evenly and look professional.
Wire Cooling Rack
Crucial for allowing air circulation after baking, this rack helps mini quiches cool quickly without becoming soggy, preserving their delicate texture.
Steamer Basket
Useful for gently steaming broccoli to tender perfection without losing nutrients or color, this tool enhances the flavor and texture of the filling.
Irresistible Broccoli Cheese Mini Quiches From Scratch
Equipment
- 1 Food processor
- 1 24-cup Mini Muffin Pan
- 1 Biscuit Cutter (2½-inch diameter)
- 1 Wire cooling rack
- 1 Steamer Basket or Medium Saucepan
Ingredients
For the Pie Crust:
- 1¼ cups all-purpose flour
- ½ tsp coarse salt
- ½ tsp sugar
- ½ cup unsalted butter chilled and cubed
- 2 to ¼ cup ice water
For the Mini Quiches:
- 1 small head broccoli florets chopped
- Coarse salt and freshly ground black pepper to taste
- ½ cup milk
- ½ cup heavy cream
- 2 large eggs
- 1 large egg yolk
- 3 to 4 oz shredded Cooper Deli American cheese
Instructions
- Prepare the Pie Crust Ingredients: Begin by gathering all the ingredients needed for the pie crust. Measure out 1¼ cups of all-purpose flour, ½ teaspoon of coarse salt, and ½ teaspoon of sugar. Cut the chilled unsalted butter into small, uniform cubes, about half an inch each, to ensure it incorporates evenly. Have 2 tablespoons of ice water ready nearby, with extra on hand just in case the dough needs a little more moisture.
- Combine Dry Ingredients in Food Processor: Place the measured flour, salt, and sugar into the bowl of a food processor. Pulse the mixture several times to evenly distribute the salt and sugar throughout the flour. This step ensures your crust will have consistent flavor and texture.
- Add Butter and Pulse to Coarse Meal: Add the cold, cubed butter to the food processor bowl with the dry ingredients.Pulse the processor in short bursts, about 10 seconds each, until the mixture looks like coarse meal or pea-sized crumbs. The butter should be well incorporated but still visibly in small chunks—this helps create a flaky crust.
- Gradually Add Ice Water to Form Dough: While the processor is running on low speed, slowly add ice water one tablespoon at a time. After each addition, pulse briefly and check if the dough begins to clump together.The goal is to have the dough just start to come together but not become sticky or wet. Stop adding water as soon as the dough holds its shape when pressed between your fingers.
- Shape and Chill the Dough Disk: Remove the dough from the processor bowl and gently press it together with your hands on a clean surface to form a thin, flat disk about 1 inch thick. Wrap the dough tightly in plastic wrap and refrigerate for at least one hour, or up to overnight. This chilling step allows the butter to firm up again and the gluten to relax, which results in a tender crust.
- Steam Broccoli to Tenderness: While the dough chills, prepare the broccoli filling. Rinse the small head of broccoli florets and chop them into bite-sized pieces. Fill a medium-sized pan with about an inch of water and bring it to a simmer. Place a steamer basket over the simmering water, add the broccoli florets, cover, and steam for about 1 to 2 minutes, just until the broccoli is tender but still bright green and slightly crisp. Avoid overcooking. Remove the broccoli and set aside to drain thoroughly.
- Whisk Together Creamy Egg Mixture: In a medium-sized mixing bowl, combine ½ cup milk and ½ cup heavy cream. Crack in 2 large eggs and 1 large egg yolk. Using a whisk, beat the mixture until fully blended and slightly frothy. Season generously with coarse salt and freshly ground black pepper, tasting if desired, to enhance the filling’s flavor.
- Roll Out Chilled Dough Thinly: Remove the dough disk from the refrigerator and unwrap it. Lightly flour a clean surface and rolling pin to prevent sticking. Roll the dough out evenly to about 1/8-inch thickness, aiming for a large, uniform sheet. Try to maintain the thickness across the entire sheet for even baking.
- Cut Dough Circles with Biscuit Cutter: Using a 2½-inch biscuit cutter, press firmly into the dough to cut out circles. Reroll scraps as needed to use all the dough efficiently. The size of the circles should fit snugly into each cup of your mini muffin pan, allowing the dough to form a shallow cup for the filling.
- Line Mini Muffin Pan with Dough: Carefully place each dough circle into the individual cups of a nonstick 24-cup mini muffin pan. Press gently to form the dough to the shape of the cup, making sure it reaches the edges but does not stretch thin. This step forms the base and sides of each mini quiche crust.
- Add Cheese Base Layer: Evenly sprinkle about half of the shredded Cooper Deli American cheese into the bottom of each dough-lined muffin cup. This cheese layer will melt during baking, creating a flavorful barrier that keeps the crust crisp and adds creamy richness.
- Fill with Egg Mixture: Ladle the prepared milk, cream, and egg mixture over the cheese in each cup, filling nearly to the top but leaving a little room to avoid overflow. Distribute the mixture as evenly as possible among all 24 cups to ensure consistent cooking.
- Top with Steamed Broccoli and Remaining Cheese: Place small pieces of the steamed broccoli on top of the egg mixture in each cup, gently pressing them slightly into the filling to hold in place. Sprinkle the remaining shredded cheese evenly over the broccoli. The cheese on top will melt and brown beautifully during baking.
- Bake Until Golden and Puff-Filled: Preheat your oven to 375°F (190°C). Place the mini muffin pan on the center rack and bake for approximately 30 minutes. Watch for the mini quiches to puff up and develop a golden-brown color on the crust and cheese. Depending on how full the cups are, cheese spillover may occur — this is normal and adds extra crispy, caramelized edges.
- Remove and Cool on Wire Rack: Immediately upon removal from the oven, carefully take the mini quiches out of the pan using a small offset spatula or butter knife to loosen the edges if needed. Transfer them to a wire cooling rack to cool for several minutes. This allows air to circulate and prevents sogginess, preserving the crispness of the crust.
- Serve Warm and Enjoy: Serve the mini quiches warm for the best flavor and texture. They make a perfect party appetizer, snack, or light meal. These quiches also reheat well, making them a versatile option for leftovers or meal prep.
Notes
- Use chilled butter and ice-cold water to ensure a flaky, tender crust.
- Avoid overworking the dough to prevent a tough crust.
- Steam broccoli just until tender to retain its vibrant color and nutrients.
- Don’t overfill the mini muffin cups to avoid excessive cheese spillover during baking.
- Use a nonstick mini muffin pan or grease well for easy removal.
- Let the quiches cool on a wire rack to keep the crust crisp.
- These mini quiches freeze well—wrap tightly and reheat in the oven.
Chef’s Secrets for Flaky Crusts
Achieving a perfectly flaky pie crust starts with cold ingredients and minimal handling.
Using chilled butter cut into small cubes allows tiny pockets of fat to remain in the dough, which creates layers when baked.
Adding ice water slowly helps the dough come together without becoming too sticky.
Resting the dough in the fridge is essential as it lets the gluten relax, preventing toughness.
When rolling out, flour your surface lightly to avoid sticking but resist adding too much flour, which can dry the dough out.
Finally, pressing the dough gently into the muffin pan cups keeps the crust from shrinking during baking.
These simple techniques ensure a tender yet crispy crust that beautifully complements the creamy filling.
Serving Suggestions to Impress Guests
These mini quiches are versatile and pair wonderfully with many dishes.
Serve them warm alongside a fresh garden salad with a light vinaigrette for a balanced appetizer.
For brunch, offer them with fresh fruit and a side of crispy bacon or sausage for a hearty meal.
They also complement soups like tomato bisque or butternut squash for a comforting lunch or dinner.
For party platters, arrange the quiches with an assortment of sliced deli meats, olives, and crackers for a crowd-pleasing charcuterie board.
Garnishing with fresh herbs like chives or parsley adds a burst of color and freshness that will impress your guests.
Storage Tips for Freshness
To keep your mini quiches fresh, allow them to cool completely before storing.
Place them in an airtight container and refrigerate for up to 3-4 days.
For longer storage, freeze the cooled quiches in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 2 months.
To reheat, thaw in the fridge overnight and warm in a 350°F oven for about 10-15 minutes until heated through and the crust is crisp again.
Avoid microwaving, as it can make the crust soggy.
Proper storage and reheating ensure your quiches taste just as delicious as freshly baked.
Frequently Asked Questions (FAQs)
1. Can I use pre-made pie crust instead?
Yes, store-bought pie crust can be used for convenience. Just roll it out and cut to size. Homemade crust tends to be flakier and more flavorful but pre-made works well for a quick option.
2. What cheese works best besides Cooper Deli American?
Sharp cheddar, Gruyère, or Monterey Jack are excellent alternatives that melt beautifully and add depth of flavor. Choose a cheese that melts well and complements broccoli.
3. Can I substitute milk and cream with a dairy-free option?
Absolutely. Use unsweetened almond milk or oat milk combined with a dairy-free cream substitute for a similar creamy texture. The flavor will be slightly different but still delicious.
4. How do I prevent the crust from getting soggy?
Adding a layer of cheese at the bottom of each crust helps create a moisture barrier. Also, avoid overfilling with liquid egg mixture and bake at the correct temperature for proper setting.
5. Can I prepare these mini quiches ahead of time?
Yes, you can assemble them up to a day before baking. Keep them covered in the refrigerator and bake just before serving to maintain freshness and texture.
This recipe is inspired by joanne-eatswellwithothers and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
