Broccoli and Cheddar Quiche (Cheese and Trees)

Bake these quiches in a standard muffin tin.

1 small broccoli spear (4 oz)
2 (9”) pie crust
5 large eggs
3 Tbsp. milk
¾ cup cheddar cheese, grated
¼ tsp. sea salt
¼ tsp. black pepper, freshly cracked

Garnish:
shredded cheddar cheese

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Cut broccoli into very small florets, and cut stem into ¼” pieces. You should have 1 cup of cut-up broccoli. Fill a medium saucepan halfway with water, and bring to a boil. Add broccoli, and cook until bright green and just tender, about 1 minute. Drain broccoli in a colander, and run cold water over it to stop the cooking. Set aside.

Unwrap pie crusts, and use a 3½” round cookie cutter or a knife to cut out 12 rounds, 6 from each crust. Gently place each round in a cup of a standard muffin tin, crimping the top edges so the dough fits perfectly.

Place a muffin paper on top of each dough cup so it fits down inside. Fill the muffin papers with pie weights or dried beans, and bake 10 minutes. Gently remove weights and papers from pastry shells.

Meanwhile, in a medium bowl, whisk together eggs, milk, cheese, salt, and pepper. Spoon mixture into pastry shells, filling halfway. Add a little of the broccoli to each cup; top with remaining egg mixture so each cup is full. Bake until filling is puffy and set, 12-15 minutes. Serve hot, garnished with grated cheese.

Makes 12 servings.