Recipe By: @athomewithastghik
These mini quiches are easy to make and the perfect size for kids. It’s also great to pack in a lunchbox or for an on-the-go meal or snack.
Served with grapes, blueberries, hummus and carrots.
- 1 pie crust, homemade or store-bought
- 2 large eggs
- 1/4 cup milk
- 1/2 cup small diced broccoli
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded carrot
- 1/4 teaspoon salt, optional
🥚 Preheat the oven to 375F
🥚 Grease muffin pan with softened butter for easy removal. Set aside
🥚 Add the eggs to a bowl. Beat the eggs and add the rest of the ingredients. Mix to combine.
🥚 Roll the pie crust out so it’s not too thick.
🥚 Use a 1 cup measure or a 3-inch cookie cutter to cut out rounds. If using the cup measure, trace the cup with a knife to cut the rounds out.
🥚 Then, place the rounds in the muffin pan, making sure to push it down against the surfaces to get rid of any air bubbles/pockets.
🥚 Continue this until each section of the muffin pan has a pie crust. Might need to gather dough and re-roll it out again to make more.
🥚 Prick holes on the crust with a fork and bake in the oven for 10 minutes.
🥚 Remove pan from oven and prick with fork to remove air bubbles. (Crust might shrink a bit while baking).
🥚Use a tablespoon measure to scoop some of the egg mixture into the cups making sure to not over-fill them.
Note: Make sure the egg mixture sits in the cups and doesn’t spill over. If it spills over, the crust will stick to the pan.
🥚 Bake, 15-20 minutes or until the pie crust, is golden brown and the egg has cooked and set in the center.
Have some leftover broccoli and cheese? Try this yummy broccoli cheddar casserole!