Mini broccoli cheddar quiches 3 ways

Step 1

Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.

Step 2

In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.

Step 3

Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.

Step 4

Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.

Step 5

Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.

Step 6

Pour the egg mixture into each of the muffin cups until just filled.

Step 7

Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.

Step 8

Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.

Step 9

Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.

Step 10

Enjoy!