Mini Broccoli Cheddar Quiches

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  8 tbsp Butter
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  4 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  1 cup Flour, All-Purpose, White
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  2 Egg, Whole, Large(88g)
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  0.5 cup 2% Milk
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp freshly cracked pepper ($0.02)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.5 lbs Broccoli Florets, Frozen
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  4 oz Cheddar Cheese

Instructions

1. 1Preheat the oven to 350°F. Add the butter and cream cheese to a bowl and whip together with a mixer until evenly combined and smooth.
2. 2Stir in the flour a quarter cup at a time until a soft dough forms that is not sticky; this should take 3–4 minutes of mixing.
3. 3Divide the dough into 12 equal portions and roll each into a ball. Press each ball into a muffin tin well, using your fingers to form a crust up the sides and across the bottom.
4. 4Whisk together the eggs, milk, Parmesan, and garlic powder in a bowl until fully combined; season with salt and pepper.
5. 5Finely chop the broccoli florets and shred the cheddar cheese, then stir both into the egg mixture until evenly distributed.
6. 6Divide the broccoli-cheddar mixture evenly among the 12 dough-lined muffin wells, filling each about three-quarters full.
7. 7Bake at 350°F for 32–38 minutes, until the egg mixture is puffed in the center and the edges are golden brown.
8. 8Cool the quiches in the muffin tin for 5 minutes, then transfer to airtight containers while still warm. Divide evenly into 12 portions (1 quiche per container) for meal prep storage, or serve warm.