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Tiny Broccoli Quiches Recipe
Enough pastry for 9-inch double pie crust
2 T. margarine
5 oz. frozen chopped broccoli - thawed
1/4 lb. Swiss cheese - shredded
1 C. light cream
1 t. salt
Grease and flour 36 mini-tart pans.
Prepare pastry and divide in half. Roll each half out on lightly floured surface to 1/8-inch thickness. Using a 3-inch cutter, cut dough into 36 rounds; re-rolling scraps. Line shells and brush each lightly with melted margarine. Chill for 30 minutes.
Preheat oven to 400° F.
Drain broccoli well on paper towels. Spoon about 1 teaspoon in each shell. Top with some of the cheese. In a bowl, mix cream, eggs and salt. Spoon about 1 tablespoon of mixture into each cup or tart.
Bake for 25 minutes* or until center is set. Serve hot.
Makes 3 dozen
Note: *Check quiches at 15 minutes, as some ovens are hotter.
Instead of pie crust, you can also use won ton wrappers.
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