New This Month

Cheese-and-Trees Mini Quiches


These delicious quiches will have kids eating their broccoli in no time.

  • Yield: Makes 12

Source: Martha Stewart Kids, Summer


  • 1 small broccoli spear (about 4 ounces)
  • 1 package ready-made pie crust with two crusts (9-inch)
  • 5 large eggs
  • 3 tablespoons milk
  • 3/4 cup grated cheddar cheese, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Preheat oven to 400 degrees. Cut broccoli into very small florets, and cut stem into 1/4-inch 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.

  2. Unwrap pie crusts, and use a 3 1/2-inch 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.

  3. 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 to 15 minutes. Serve hot, garnished with grated cheese.

Cook's Notes

Bake these quiches in a standard muffin tin.

Reviews Add a comment

  • smd1227
    8 JAN, 2010
    In my previous comment, the 4 asterisks bleeped out the word crocktails.
  • smd1227
    8 JAN, 2010
    These are outstanding for a brunch or hors d'oeurves with cocktails. I made them using the premade phyllo cups (I believe Athena is the brand) and I substituted gruyere for the cheddar. I sauteed some bacon and added it to the egg mixture. YUM!!! I then tried them another way with Kraft 4-blend Italian cheese and added a tiny bit of Italian seasoning and some parmesan to the eggs. These quiches are very versatile. My family loves them.