Use and Care Manual

Mini Quiches

Makes about 30 mini quiches

4 tbsp butter

1 large onion, minced

1 tsp minced garlic

2 ½-3 cups chopped broccoli (fresh is best)

1 ½ cups mozzarella cheese (shredded)

4 eggs (beaten)

1 ½ cups milk

Salt and Pepper to taste

1 tbsp melted butter

Over medium-low heat, melt 4 tbsp butter in a large saucepan. Add the broccoli,

garlic and onions. Stir occasionally making sure the vegetables are soft and

cooking slowly. Take off heat and set aside.

Combine eggs and milk. Season with salt and pepper, and stir in 1 tbsp melted

butter. Set aside.

Using the pie dough cutter, cut out 6 bottoms at a time(larger circle). If you

choose to pre-cut all pieces of dough at once, dough may expand before cooking,

Prevent this by keeping dough refridgerated until ready to use.

Spoon 1 tbsp of the broccoli and onion mixture into each dough circle. Add a

pinch of mozzarella cheese on top of the vegetables. Then put 2 tbsp of the egg

mixture on top of each quiche.

Close the pie maker tightly and cook for 13-15 minutes. Cooking times may vary

slightly depending on dough thickness. Cook until center is set and quiche is

light golden brown.

Remove carefully with silicone spoon or spatula and let cool slightly before serv-

ing. Quiche will be very hot. Enjoy!