Crust
16 Tbsp. Butter (room temperature)
8 Oz. Cream Cheese (room temperature)
2 1/4 Cup Flour
Filling
2 Eggs
1/2 Cup Milk
1/4 Cup Grated Parmesan
1/4 Tsp. Garlic Powder
1/4 Tsp. Freshly Ground Peper
1/4 Tsp. Salt
1/2 Lb. Chopped Broccoli Thawed
4 Oz. Shredded Cheddar Cheese
Preheat oven to 350°. Add the butter & cream cheese to food processor or mixing bowl. Mix until fully combined. Add flour about 1/4 cup at a time until dough forms. It should be soft but not sticky.
Divide the dough into 24 equal pieces by dividing dough in half, quarters and then eighths. Roll each into balls and then roll each 1/8 section of dough flat. Cut with biscuit cutter and place rounds into mini muffin tin wells. Make sure to bring dough up the sides of the wells.
Whisk together the eggs, milk, parmesan, garlic powder, pepper and salt in a bowl. Add the thawed, drained broccoli and shredded cheddar to the mix.
Fill pastry wells full with the broccoli, egg mixture. The broccoli & cheese will not fully submerge, but egg mixture will puff up and fill the crust once baked.
Bake the quiches for 35 minutes or until puffed in the center and golden brown around the edges.
Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking. Can be prepared ahead of time and reheated. Could also be frozen.