White Cheddar–Broccoli Quiches
Serves: 10
 
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • 5 tablespoons finely shredded white Cheddar cheese
  • 3 tablespoons plus 1 teaspoon finely chopped broccoli florets
  • 5 teaspoons finely chopped roasted red pepper
  • 2 1⁄2 teaspoons finely chopped green onion
  • 1 large egg, lightly beaten
  • 1⁄2 cup heavy whipping cream
  • 1⁄4 teaspoon minced fresh thyme
  • 1⁄4 teaspoon fine sea salt
  • 1⁄8 teaspoon ground black pepper
  • Garnish: edible flowers*
Instructions
  1. Preheat oven to 450°. Lightly spray 10 fluted 5-inch barquette molds with cooking spray.
  2. On a lightly floured surface, unroll piecrust dough sheets. Cut 5 (5x2 1⁄2- inch) rectangles from each dough sheet. Transfer each rectangle to a prepared mold, pressing into bottoms and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of molds. Using a rolling pin or fingers, trim excess dough. Using a fork, prick bottom of dough in each mold. Place molds on a rimmed baking sheet. Freeze for 10 minutes.
  3. Bake until crust edges are lightly golden brown, approximately 10 minutes. Let cool completely in molds on a baking sheet.
  4. Reduce heat to 375°. Arrange oven rack in lower third of oven.
  5. Into each cooled crust, sprinkle 1⁄2 tablespoon cheese, 1 teaspoon broccoli, 1⁄2 teaspoon roasted pepper, and 1⁄4 teaspoon green onion.
  6. In a large liquid-measuring cup, whisk together egg, cream, thyme, salt, and black pepper until combined. Carefully pour egg mixture evenly into crusts.
  7. Bake quiches until filling is puffed and a knife inserted in centers comes out clean, 10 to 15 minutes. Let quiches cool slightly on a wire rack before carefully removing quiches from molds. Serve warm or at room temperature within 2 hours.
  8. Just before serving, garnish with edible flowers, if desired.
Notes
*We used Gourmet Sweet Botanicals broccoli blossoms, available at 800-931-7530, gourmetsweetbotanicals.com.
Make-Ahead Tip: Quiches can be baked a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven for 6 to 8 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-cheddar-broccoli-quiches/