Mini Broccolini and Cheese Quiches
These mini Broccolini and cheese quiches will impress your guests. if you want a recipe that is not complicated then these will fit the bill. They’re easy to make with basic ingredients, they’re flexible as far as fillings go. You are only limited by your imagination and what’s in your fridge!
These savory little pies can be served as an appetizer or as a main for a brunch or breakfast. They freeze well, so you can make a batch and have them throughout the week for breakfast in a hurry. They are definitely the best when served just after baking, but they reheat in the microwave just fine and will still be enjoyable, however I find the crust, which is made with cream cheese, does tend to get softer in the refrigerator. Whether you choose to put them in the fridge or freeze the leftovers, they will still taste great, just with a bit softer crust. They are definitely best when eaten the day you make them, but don’t let a soft crust stop you from making these, in all likelihood there won’t be leftovers anyway.
You can substitute the broccolini and cheese for any combination of flavors you like. Some of my favorite combinations are:
- Broccoli and cheddar
- Ham and cheese
- Sautéed onion and bacon
- Spinach (sautéed and chopped) and mozzarella
- Gruyere (or swiss cheese) and bacon
- Sausage and cheese with onion
If you want to find other appetizer ideas look here for more of my appetizer recipes.
Mini Broccolini and Cheese Quiches
- 1 muffin tin
- 8 Tbsp butter, softened to room temperature
- 4 oz cream cheese lactose free also works (if needed)
- 1 cup all purpose flour up to 1¼ cups depending on humidity
- 2 large eggs
- 1/2 cup heavy cream (whole milk can be used)
- ¼ cup parmesan cheese grated fine
- ¼ tsp salt
- ¼ tsp pepper freshly ground
- ¼ tsp garlic powder
- 6 oz broccolini spears fresh and steamed in microwave for 45 seconds
- 4 oz cheddar cheese I use old cheddar for max flavor
- Preheat the oven to 350°
To make the crust
- Start by creaming the butter and cream cheese together using a hand mixer until well combined and smooth.
- Slowly add the flour and stir with a wooden spoon or spatula until a soft dough forms (you may or may not use all of the flour). The dough should be soft but it should not stick to your fingers when touched.
- Divide the dough into 12 equal portions (i used my scale) of about 30g each
- Start by dividing the dough into 4 roughly equal pieces, then divide each of those into thirds. Weigh them if you have a scale, but you don't have to be exact. This dough is forgiving.
- Roll out each dough ball into a small circle and place in the muffin tin and use your fingers to press the dough gently to the bottom and up the sides of the tin.
- In a small bowl, whisk together the eggs, cream, cheeses, and seasonings (salt, pepper and garlic powder)
- Steam your broccolini (about 3 or 4 spears) in the microwave (covered in a bowl or in a steamer bag), for about 45 seconds to just soften it a bit. Then once it's cool enough to handle, chop the broccolini into a fine dice and add it to the egg and cream mixture, stir to combine.
- Spoon the mixture into each tart shell, and bake in the preheated oven for 30 minutes or until the edges are golden brown.
- The filling will puff up while the quiches cook, but will fall once they cool (this is normal)
- Once they're cooked, carefully remove them from the muffin tins and place them on a wire rack to cool. They can be served warm or at room temperature.
- Refrigerate any leftover within 2 hours.
You can also make a sweet filling for these adorable mini pies. I would try pumpkin or pecan. If you make butter tarts and don’t want to bother with a big batch or traditional pastry, then give this pastry a try. A dozen butter tarts is enough to serve at a small gathering and you won’t have to worry about your waistline from eating too many, because there won’t be any leftovers.