½ teaspoon Private Selection™ Himalayan Pink Salt, plus more to taste
¼ teaspoon Private Selection™ Black Pepper, plus more to taste
1 pre-made pie crust, chilled
½ cup Private Selection™ Handpicked Broccoli Florets (75 g)
4 strips Private Selection™ Center Cut Bacon, cooked
3 tablespoons red onion, diced
½ cup Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar (50 g)
2 tablespoons fresh chives, minced
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
2. Step
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.
3. Step
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.
4. Step
Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
5. Step
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.
6. Step
Pour the egg mixture into each of the muffin cups until just filled.
7. Step
Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
8. Step
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.
9. Step
Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
