Sprouted Spelt Mini Quiche
Simple, traditional quiche, now in bite size!
Servings: 18 Servings
What You'll Need:
- 1 Sprouted Spelt Pie Crust
- 1 tbsp butter
- 3 cups broccoli, chopped in bite sized pieces
- ¼ cup chopped green onion
- 5 eggs
- 1 cup milk (2% or whole)
- 1 cup grated cheddar cheese
How To Make It:
- Prepare Sprouted Spelt Pie Crust. Divide the dough in half, then wrap in plastic and chill for at least 30 minutes.
- Chop broccoli into bite sized pieces. Chop green onion and grate cheese.
- Add broccoli and green onion to a pan with butter and sauté on medium heat until broccoli is bright green and slightly tender, about 7 minutes. Remove from heat and set aside.
- Preheat the oven to 350°F. Whisk together eggs and milk, seasoning generously with salt and pepper.
- On a floured surface, roll both halves of the sprouted spelt pie crust to about ⅛" thick. Using a 4-4.5" round cookie cutter, cut out circles of dough. Re-roll scrapes until all of the dough is used. Place the dough circles in a clean* muffin tin, forming them gently to the bottom.
- Using approximately half of the cheese, add a small amount to the bottom of each cup. Distribute broccoli mixture evenly through the cups, they should look about ½ to ¾ full. Pour egg mixture over the broccoli until the cup is about ¾ full (it's okay if there is some broccoli sticking out) and top with remaining cheese.
- Bake for 25-30 minutes, until the egg is set and crust is lightly browned.
Notes
*do not use paper cups, butter or oil to prepare the tin. The quiche will not stick to the pan. These can be made ahead of time and stored in the fridge for a few days, simply reheat in the oven at 350°F until warm. If you want to make a full size quiche, follow the instructions for sprouted spelt pie crust and reduce the filling recipe by 1 egg (makes one full size quiche + an extra crust).