Broccoli Gruyere Mini Quiche

These broccoli gruyere mini quiches have the perfect amount of pie crust, broccoli florets, shredded gruyere cheese, and egg. They’re light and fluffy but packed with flavor. Plus, you can keep them in the freezer and pop them in the microwave whenever you’re hungry!

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Ingredients

2 refrigerated pie crusts (1 package)
6 eggs
2 cups shredded gruyere cheese (separated into 2 1 cup portions)
1 cup chopped broccoli florets
1/2 cup milk of choice (unsweetened)
1/4 cup chopped green onion
1/4 tsp pepper
1/4 tsp garlic powder

Directions

1) Preheat the oven to 375 F.

2) Grease a muffin tin, and lay the pie crust over the muffin tin, press the crust into the tin, and cut around the edges to form a muffin shape.

3) Use 1 cup of the gruyere cheese and sprinkle at the bottom of the pie crust.

4) Whisk together the eggs, milk, pepper, and garlic powder. Then, fold in the green onion and broccoli.

5) Pour the egg mixture evenly between each quiche, then sprinkle the remaining cheese on top.

6) Place the muffin tin in the oven, and bake for 20-25 minutes, until the tops are golden brown.

7) Let cool for 5 minutes then remove the quiches from the muffin tin. Enjoy!