Mini Broccoli Cheddar Quiches
Ingredients
Crust
-
8
Tbsp
butter, room temperature
-
4
oz
cream cheese, room temperature
-
1
cup
all-purpose flour
-
2
Tbsp
all-purpose flour
Filling
-
2
large
eggs
-
½
cup
milk
-
¼
cup
grated Parmesan
-
¼
tsp
garlic powder
-
¼
tsp
freshly cracked pepper
-
¼
tsp
salt
-
½
lb
frozen broccoli florets, thawed
-
4
oz
cheddar cheese, shredded
Instructions
- Preheat the oven to 350ºF.
- Whip together the butter and cream cheese until combined.
- Gradually stir in the flour until a soft dough forms.
- Divide the dough into 12 equal portions and press them into a muffin tin.
- In a bowl, whisk together the eggs, milk, Parmesan, garlic powder, pepper, and salt.
- Chop the thawed broccoli and shred the cheddar cheese, then mix them into the egg mixture.
- Divide the broccoli and cheese mixture among the crusts in the muffin tin.
- Bake for 35 minutes or until puffed and golden brown.
- Let the quiches cool slightly before serving.
Nutrition Facts (estimated)
Servings
12 quiches
Calories
213
Total fat
16g
Total carbohydrates
11g
Total protein
7g
Sodium
259mg
Cholesterol
mg
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