• 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.