1 (14.1-ounce) package refrigerated pie dough (2 sheets)
2 large eggs, lightly beaten
2 egg yolks
1 cup heavy whipping cream
1 teaspoon Dijon mustard
½ teaspoon minced fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Gruyère cheese
½ cup thawed frozen broccoli florets, cut into small pieces
¼ cup coarsely chopped roasted red peppers
¾ cup chopped green onions
Instructions
Unroll each pie dough sheet onto a lightly floured surface. Using a rolling pin, roll out dough to a ⅛ -inch thickness. Using a floured 5-inch round cutter*, cut 4 circles from each sheet. Stack dough circles on top of each other, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 425°.
In a large liquid-measuring cup, whisk together eggs, egg yolks, cream, mustard, thyme, salt, and pepper until combined.
Place dough rounds in 8 (3¾-inch) fluted tartlet pans. Using wide end of a chopstick, gently press dough into indentations in sides of pans. Place tartlet pans on a rimmed baking sheet.
Divide cheese among prepared tartlet pans. Top with a layer of broccoli, red peppers, and green onions. Carefully pour egg mixture over vegetables.
Bake on a lower oven rack until filling is puffed and a knife inserted in centers comes out clean, approximately 15 minutes. Let quiches cool slightly on a wire rack. Carefully remove from pans. Serve warm.
Notes
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/broccoli-gruyere-quiches/