These mini-quiche make a great (and delicious) addition to any dinner or party.

Yield
Makes 24 mini quiche

Ingredients
1 (12 oz) bag Eat Smart® Broccoli Florets
2 sheets frozen Puff pastry, thawed
1 ¼ cup grated Swiss cheese
1 cup diced ham
½ cup diced red bell pepper
3 eggs
1 cup sour cream
2 tablespoons milk
¾ teaspoon salt
1/8 teaspoon black pepper

Directions

1. Preheat oven to 400°.
2. Lightly spray 2 standard-sized (12 cup, approx 3-inch in diameter) muffin tins with non-stick spray.
3. Blanch broccoli in boiling salted water until just tender, 2-3 minutes, drain and cool. Roughly chop florets and set aside.
4. Cut 9 (approx 3-inch) circles from each sheet of puff pastry and place in muffin tins (the dough will slightly come up on the sides). Gently press together remaining pastry scraps, roll to approximately same thickness as original, and cut 6 more circles (place in tins to equal 24).
5. Sprinkle each pastry round with equal amounts of cheese, ham, bell pepper and broccoli.
6. Whisk together eggs, sour cream, and milk; add salt and pepper. Spoon mixture over vegetable filling.
7. Bake for 15-17 minutes until crust is golden and custard is set. Cool slightly and remove from tins. Serve warm or at room temperature.