Broccoli and Cheddar Quiche

Make this recipe in a standard muffin tin for a healthy breakfast or lunch on the go.

6 - 8 servings

Easy 5 minutes



for this recipe Broccoli and Cheddar Quiche


1 package Shirriff Pie Crust
0.5 cup shredded cheese
4 tbsp butter
4 - 6 tbsp boiling water (divided)


0.5 cup cheddar cheese
1 cup broccoli florets, steamed
10 eggs
0.5 cup 2% Milk
0.25 tsp salt
0.25 tsp pepper
goat cheese to garnish




Pre heat oven to 425°F (220°C)


Pour contents of pie crust package into a large mixing bowl, add in cheese and follow package instructions. Roll out crust to about 1/8” and transfer to lightly greased pie dish, gently press the dough into the corners of the pan. Trim any excess dough leaving an overhang of about ½-1 inch. Score the bottom of the crust with a fork. Bake for 9-11 minutes, or until crust is slightly golden.


In a separate bowl, whisk eggs, milk, salt and pepper until combined. Layer cheese and broccoli florets on the bottom of the cooked pie crust. Pour egg mixture over top. Sprinkle goat cheese on top.


Bake for 15-20 minutes or until the center of the quiche has set.