Ingredients

• 0 of nonstick cooking spray
• 5 of large egg
• 60 mL of heavy cream¼ cup of heavy cream
• 60 mL of whole milk¼ cup of whole milk
• ½ teaspoon of Private Selection™ Himalayan Pink Salt
• ¼ teaspoon of Private Selection™ Black Pepper
• 1 of pre-made pie crust
• 75 g of Private Selection™ Handpicked Broccoli Florets½ cup of Private Selection™ Handpicked Broccoli Florets
• 4 strip of Private Selection™ Center Cut Bacon
• 3 tablespoon of red onion
• 50 g of Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar½ cup of Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar
• 2 tablespoon of fresh chives

Instructions

1. Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
2. 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. 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. Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
5. 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. Pour the egg mixture into each of the muffin cups until just filled.
7. Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
8. 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. Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
10. Enjoy!