Broccoli and Cheddar Mini Quiche

I experimented a bit with this recipe, using canned biscuit dough rather than the pie pastry, because that's what I happened to have on hand. I find that plain old canned biscuits can be the start of great appetizers. I was really pleased with the results.

Feel free to use green onions in place of the cooked chopped broccoli in this recipe.


Pie pastry for 2 crust pie
2 tablespoons butter, melted
1 cup chopped broccoli
1 cup shredded sharp Cheddar cheese
2 large eggs
1 tsp salt
1/8 teaspoon ground black pepper
1 tsp Spicy Brown Mustard
1 cup half-and-half, or heavy cream and half milk


Grease and flour mini muffin pans and heat oven to 400 degrees.

Roll pie crust (or biscuit dough) out to about 1/8 inch thickness. Cut into 2 1/2 inch rounds; fit into muffin cups. Brush pastry with butter.

Sprinkle about 1 teaspoon of chopped broccoli into each cup; top with small amount of shredded cheese.

Whisk together the remaining ingredients; spoon 1 scant tablespoon into each cup, just short of the top of the pastry. Sprinkle each with a little more broccoli.

Bake for 20 to 25 minutes, or until set. Makes about 36 mini quiches.