Oh, the obsession over this recipe. My sister and I were looking for a good mini quiche recipe so we could make some or my mom. We thought the addition of broccoli would make it slightly healthier. Turns out my mom loved this recipe, and so did we. My sister ended up making it again for a baby shower and then again for a luncheon. They are so easy to make, and are so yummy. We usually skip the step of refrigerating the crusts after brushing with butter and they have always turned out fine.
Individual Broccoli Quiches
Pastry for 2 crust pie
2 tbsp. butter, melted
1/2 (10 oz.) pkg. frozen, chopped broccoli, thawed
1/4 lb. Swiss cheese, shredded
1 c. half & half
1 tsp. salt
1/4 tsp. pepper
Grease and flour 24 (1 3/4 inch) muffin pan cups, then prepare pastry. On lightly floured board, roll dough about 1/8 inch thick. Use 3 inch round cookie cutter. Cut dough in 24 circles. Line muffin cups with pastry; brush lightly with melted butter. Refrigerate 30 minutes.
Preheat oven to 400 degrees. Drain broccoli on paper towels. Spoon about 1 teaspoon broccoli in muffin cups and top with cheese. In small bowl. Mix half & half, eggs, salt, and pepper with wire whisk. Spoon about 2 tablespoons egg mixture into each cup. Bake 25 minutes or until knife inserted in center comes out clean. Remove and serve hot.