Irresistible Broccoli Cheese Mini Quiches From Scratch
These delightful Broccoli Cheese Mini Quiches combine a flaky homemade crust with a creamy, cheesy filling packed with tender broccoli. Perfect as bite-sized appetizers or satisfying snacks, they offer a balanced mix of protein, fiber, and rich flavor. Ideal for entertaining or meal prep, they bake to golden perfection in under 30 minutes.
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.
