Mini Broccoli and Cheddar Quiches with Walnut Topping

Mini Broccoli and Cheddar Quiches with Walnut Topping
  • Yield: 30 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 20 Mins.
  • For this recipe, the tangy cheese and the crispy phyllo shells make a great foundation for the roasted broccoli and crunchy, rich walnuts that top each one. Add a little paprika, and if you want to spice it up, add a little more or even a few drops of hot sauce to the quiche batter itself.


  • Broccoli:

  • 1 cup very small broccoli florets
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon hot paprika
  • Kosher salt
  • 1/3 cup Fisher® Walnut Halves and Pieces, finely chopped, toasted
  • Batter:

  • 1 large egg
  • 1/4 cup soft garlic and herb cheese such as Boursin or Rondelè
  • 1/4 cup (2 ounces) half and half
  • 1/2 cup shredded cheddar cheese
  • 30 1 1/2-inch pre made phyllo tart shells
  • 4 teaspoons balsamic glaze, optional


  1. Preheat oven to 350ºF
  2. Cook the broccoli: Arrange the broccoli on a large backing sheet. Drizzle with the oil and sprinkle with the paprika and a little salt. Place the tray in the oven and roast 8-10 minutes or until browned and tender. Cool
  3. Make the batter: In a medium bowl, whisk together the eggs, soft cheese and half and half.
  4. Bake the quiches: Fill each of the phyllo shells with the custard and top with the cheddar. Bake 7 to 9 minutes or until the filling has set. Remove from oven and top with the broccoli and walnuts. Drizzle with balsamic glaze, if desired.

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