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.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly spray a 12-cup muffin tin with non-stick cooking spray.

Step 3

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.

Step 4

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.

Step 5

In a medium bowl, whisk together the eggs, half-and-half, salt, black pepper, and garlic powder until fully combined.

Step 6

Distribute the chopped broccoli evenly among the muffin cups, followed by an equal amount of shredded cheddar cheese in each.

Step 7

Pour the egg mixture on top, filling each muffin cup about 3/4 of the way full.

Step 8

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.

Step 9

Allow the mini quiches to cool for 5 minutes before removing them from the tin.

Step 10

Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	748.6 grams (748.6g)

Amount per serving	% Daily Value*
Calories	1369

Total Fat 102.40g	131%
Saturated Fat 53.50g	268%
Polyunsaturated Fat 1.30g
Cholesterol 1133mg	378%
Sodium 2633mg	114%
Total Carbohydrate 44.40g	16%
Dietary Fiber 3.40g	12%
Total Sugars 14.90g
Protein 72.90g	146%

Vitamin D 205IU	1025%
Calcium 1251mg	96%
Iron 6mg	34%
Potassium 693mg	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.

Source of Calories

Fat: 66.3%

Protein: 21.0%

Carbs: 12.8%