Broccoli and Mushroom Mini Quiches

I love quiche. It’s one of my go-to recipes to make at the beginning of the week and enjoy for lunches over the course of the week. I usually make one big one in a pie plate, but I recently decided to try mini ones instead and they came out great!

My go-to quiche fillings are mushrooms, broccoli and cheese. Typically I just chop them, but for mini quiches, I thought it would be better to blitz them in the food processor. That way, I could fit more into each cup in the muffin tin and every bite would be loaded with veggies. I love eggs, but my theory on quiches in that there should only be just enough egg to hold the fillings together. They are the star. So to start, pulse about 1 cup of fresh mushrooms and about 1 cup of steamed broccoli in a food processor. (Mushrooms cook super fast, so I use fresh mushrooms and cooked frozen broccoli in my quiches. I find they come out to about the same amount of cooked.)

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Next, crack 5 eggs into a bowl and whisk in a 1/4 cup of heavy cream. I used cream because we had it, but you could also use 1/2 cup of milk.

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Then came the crust. I love Trader Joe’s frozen pie crust—it comes out so flaky and buttery and delicious. So for my mini quiches I still wanted to use it. I used a mason jar to cut eight rounds out of the dough, re-roll the remaining dough and cut out four more. Grease and flour a muffin tin and press the dough rounds into the cups.

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And now it’s filling time! Fill the cups with the minced veggies, some minced chives if you have on hand, shredded cheese and a few more veggies on top. I like to end with veggies because I find that if the cheese is on the top it makes this solid layer on the top of the quiche that’s tough to cut through. Then pour the egg mixture over the cups.

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Bake the quiches for 25 minutes at 350°F and cool them in the pan on a wire rack. I was a bit nervous that when I tried to take them out only the egg would come out and the crust would stay stuck, but that was not the case!

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The quiches popped out pretty easily,  and they were super tasty. As I’d hoped, there was just enough egg to hold all the fillings together, and each bite was uniformly packed with broccoli and mushrooms. There was also just enough crust to provide some flaky goodness without taking the focus away from the quiche itself. Plus, these little guys were easier for Jeff to take to work without worrying about the tupperware toppling in his bag and the slice of quiche falling apart. I might not do it every time I make quiche, but I will definitely opt for mini quiches again in the future.

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