This recipe is my secret way of getting to nibble on a bit-size version of a broccoli and cheddar cheese gratin. 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. I add a little paprika and if you want to spice it up, ad a little more or even a few drops of hot sauce to the quiche batter itself!
1 cup very small broccoli florets
1 teaspoon extra-virgin olive oil
1/8 teaspoon hot paprika
1/3 cupFisher® Walnut Halves and Pieces, finely chopped, toasted
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
Preheat oven to 350ºF
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
Make the batter: In a medium bowl, whisk together the eggs, soft cheese and half and half.
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.