Mini Broccoli Cheddar Quiches 3 Ways - Easy Bake

Morning school runs used to mean scrambling for leftover toast, until I started baking these mini quiches on Sunday evenings. Making three distinct flavors in a single muffin tin keeps everyone at the table happy without adding extra dishes to wash.

You start with one simple egg base and a single pie crust. Then you split the fillings into classic broccoli cheddar, smoky bacon with broccoli, and sweet red onion with broccoli.

Tips & Tricks

• Chill the dough rounds in the tin for five minutes before filling so they keep their cup shape while baking.
• Chop the broccoli florets into very tiny pieces so the egg custard flows evenly around them.
• Pour the liquid egg mixture from a spouted measuring cup to avoid messy drips on top of the muffin tin.

Step-by-Step Instructions

1. Prep the oven

Preheat your oven to 350°F (180°C). Spray a silicone 24-cup mini muffin tin lightly with nonstick cooking spray.

2. Whisk egg base

Whisk the eggs, heavy cream, milk, salt, and black pepper together in a large bowl until smooth. Transfer the mixture into a spouted liquid measuring cup.

3. Cut pie dough

Unroll the chilled pie crust on a flat surface. Cut out 24 small dough circles and press one circle gently into the bottom of each muffin cup.

4. Add broccoli florets

Chop the broccoli florets into small pieces. Divide the chopped broccoli evenly across all 24 muffin cups.

5. Divide extra fillings

Chop the cooked bacon and scatter it into 8 of the cups. Sprinkle the diced red onion into another 8 cups, leaving the final 8 cups with plain broccoli.

6. Pour liquid eggs

Pour the egg mixture slowly into each muffin cup until almost full. Do not overfill past the top edge of the dough.

7. Top with cheddar

Shred or finely chop the white cheddar cheese. Sprinkle equal amounts of cheese over the top of every filled cup.

8. Bake until set

Bake at 350°F (180°C) for 40 minutes until the centers are set and the crust edges turn pale golden. Let them cool completely in the tin.

9. Garnish and serve

Pop the cooled quiches out of the muffin cups. Sprinkle minced chives over the tops with extra salt and pepper before serving.

Variations

**Base Recipe**

Keep all 24 cups simple with just broccoli and cheddar for a quick vegetarian batch.

**Variations**

Swap the bacon for diced ham or swap red onion for chopped spinach to make custom flavor combos.

How to Store Mini Broccoli Cheddar Quiches 3 Ways

Frequently Asked Questions

Mini Broccoli Cheddar Quiches 3 Ways – Easy Bake

Bake mini broccoli cheddar quiches three ways with bacon, red onion, and plain broccoli. Easy, golden bite-sized party appetizers ready in 55 minutes.

15 minPrep time40 minCook time55 minTotal12Servings

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Ingredients

• nonstick cooking spray (for greasing)
• 5 large eggs
• ¼ cup heavy cream
• ¼ cup whole milk
• ½ teaspoon Private Selection™ Himalayan Pink Salt (plus more to taste)
• ¼ teaspoon Private Selection™ Black Pepper (plus more to taste)
• 1 pre-made pie crust (chilled)
• ½ cup Private Selection™ Handpicked Broccoli Florets
• 4 strips Private Selection™ Center Cut Bacon (cooked)
• 3 tablespoons red onion (diced)
• ½ cup Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar
• 2 tablespoons fresh chives (minced)

Instructions

1. 1Prep the oven — Preheat your oven to 350°F (180°C). Spray a silicone 24-cup mini muffin tin lightly with nonstick cooking spray.
2. 2Whisk egg base — Whisk the eggs, heavy cream, milk, salt, and black pepper together in a large bowl until smooth. Transfer the mixture into a spouted liquid measuring cup.
3. 3Cut pie dough — Unroll the chilled pie crust on a flat surface. Cut out 24 small dough circles and press one circle gently into the bottom of each muffin cup.
4. 4Add broccoli florets — Chop the broccoli florets into small pieces. Divide the chopped broccoli evenly across all 24 muffin cups.
5. 5Divide extra fillings — Chop the cooked bacon and scatter it into 8 of the cups. Sprinkle the diced red onion into another 8 cups, leaving the final 8 cups with plain broccoli.
6. 6Pour liquid eggs — Pour the egg mixture slowly into each muffin cup until almost full. Do not overfill past the top edge of the dough.
7. 7Top with cheddar — Shred or finely chop the white cheddar cheese. Sprinkle equal amounts of cheese over the top of every filled cup.
8. 8Bake until set — Bake at 350°F (180°C) for 40 minutes until the centers are set and the crust edges turn pale golden. Let them cool completely in the tin.
9. 9Garnish and serve — Pop the cooled quiches out of the muffin cups. Sprinkle minced chives over the tops with extra salt and pepper before serving.

Cook's note: Scale-Up Note: You can double all ingredient amounts and use two 24-cup mini muffin tins when cooking for a crowd. **Leftovers**: Pack three cooled quiches per small food container for effortless work lunches.

Servings: 12

Cuisine: American

Course: Appetizer

RecipesCooker15 minutes40 minutes55 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.