FROZEN MINI QUICHE TRADER JOE'S RECIPES

Steps:

• Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
• Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
• Press pie crust circles into the muffin tin cups.
• Bake for 10 minutes.
• Mix the ingredients for the broccoli cheddar.
• Mix the ingredients for the onion and pepper.
• Mix the ingredients for the tomato and goat cheese.
• Pour each filling over their own row of 4 crusts.
• Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
• After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
• Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
• Enjoy!

Steps:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
• Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.