Broccoli Quiche Bites

After the pastry thaws, it takes just 10 minutes to put together these easy-to-make appetizers that get lots of flavor from a surprising ingredient - vegetable soup mix.
  • thaw: 40 minutes
  • prep: 10 minutes
  • bake: 30 minutes
  • chill: 20 minutes
  • cool: 20 minutes
  • total: 10 minutes
  • Serves: 24

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 4 egg, beaten
  • 1 envelope dry vegetable soup and dip mix
  • 1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
  • 1 cup whipped cottage cheese
  • 1/2 cup shredded Cheddar cheese(about 2 ounces)

Directions

  1. Heat the oven to 375°F.  Lightly grease a 9x13-inch shallow baking dish.

  2. Stir the eggs, soup mix, broccoli and cottage cheese in a medium bowl.  Cover and refrigerate for 20 minutes.

  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x13-inch rectangle. Place the pastry into the bottom of the baking dish.  Prick the pastry with a fork.

  4. Spread the broccoli mixture in the baking dish.  Sprinkle with the Cheddar cheese.

  5. Bake for 30 minutes or until set.  Let stand in the baking dish on a wire rack for 20 minutes.  Cut into 24 pieces.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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