Pie crust mix for 2 (9 inch) pie crusts
2-3 tbsp. butter
1/2 pkg. frozen, chopped broccoli, thawed (5 oz.)
1/4 lb. Swiss cheese
1 c. half & half cream
3 eggs
1 tsp. salt

Grease and flour 36 (1 1/2 inch) muffin pan cups. Prepare pie crust dough according to the directions; roll dough 1/8 inch thick. Using a 3 inch round glass, cut dough into 36 circles (rerolling pastry wraps). Brush pastries with butter. Refrigerate 30 minutes. Preheat oven to 400 degrees. Drain broccoli well on paper towels. Into each cup, spoon 1 teaspoon broccoli and top with cheese.

In small bowl, mix half & half, eggs, and salt. Spoon 1 tablespoon egg mixture into each cup. Bake 25 minutes or until knife comes out clean. Cool pans on wire rack 15 minutes. Wrap and freeze or serve hot. If frozen, bake in 400 degree oven for 25 minutes or until heated through.

I made more of the egg mixture then called for and filled each quiche to brim. It was much better that way! They prepare beautifully!