Step 1

Preheat the oven to 350°F (180°C).

Step 2

Cut 11 of the mini croissants into halves or quarters, and arrange them in a 9-inch pie plate, pressing them together to form an even layer. Use the remaining mini croissants to line the edges of the plate, creating a crust.

Step 3

Place a piece of parchment paper over the croissants, and weigh it down with pie weights or dried beans. Bake for about 30 minutes, or until the edges are golden and the center is firm and slightly crisp. Be sure to watch the edges closely; if they brown too quickly, cover them loosely with foil. Remove from the oven, and remove the pie weights and parchment.

Step 4

In a bowl, whisk together the eggs, cream, cheese, and broccoli. Season with salt and pepper.

Step 5

Pour the egg mixture over the parbaked croissants in the pie plate.

Step 6

Cover with foil, and bake at 350°F for 20 minutes. Remove the foil, and bake for an additional 25–30 minutes, until the center is set and the top is golden.

Step 7

Let cool for a few minutes. Slice and serve.

Step 8

Enjoy!