TINY BROCCOLI QUICHES
By joanmarie
Ingredients
- 11 ounce(s) piecrust mix (for 2-crust pie)
- 5 ounce(s) broccoli, frozen chopped
- 3/4 cup(s) cheese, Swiss, shredded
- 1 cup(s) milk, fat-free
- 1/2 cup(s) refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
- 2 teaspoon dill, snipped or 1 teaspoon dried dill
- 1/4 teaspoon salt
Details
Preparation time 45mins
Cooking time 25mins
Preparation
Step 1
1. Preheat oven to 400°F. Lightly coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray. Set aside.
2. Prepare piecrust mix according to package directions. On a lightly floured surface, roll dough to slightly less than 1/8 inch thick. Using a 2 1/2-inch fluted round biscuit or cookie cutter, cut dough into circles. Reroll scraps, cutting additional circles. Line each muffin cup with a pastry circle.
3. Pat broccoli dry with paper towels. Divide broccoli and cheese evenly among pastry-lined muffin cups. In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup.
4. Bake about 25 minutes or until puffed and set. Cool in pans on wire racks for 5 minutes. Loosen and remove from pans. Serve warm.
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