Ingredients
- 1 x 11 oz pie crust mix (for 2-crust pie)
- 5 oz broccoli, frozen and chopped
- ¾ cup cheese, Swiss
- 1 cups milk, fat-free
- ½ cup refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
- 2 tsp dill
- ¼ tsp salt
Make it step by step
- Preheat oven to 400°F.
- Lightly coat thirty-six 1¾-inch muffin cups with nonstick cooking spray. Set aside.
- Prepare pie crust mix according to package directions.
- On a lightly floured surface, roll dough to slightly less than ⅛ inch thick.
- Using a 2½-inch fluted round biscuit or cookie cutter, cut dough into circles.
- Re-roll scraps, cutting additional circles.
- Line each muffin cup with a pastry circle.
- Pat broccoli dry with paper towels.
- Divide broccoli and cheese evenly among pastry-lined muffin cups.
- In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup.
- Bake about 25 minutes or until puffed and set.
- Cool in pans on wire racks for 5 minutes.
- Loosen and remove from pans.
- Serve warm.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.