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I am a quiche lover. Whenever I make quiche at home, I found the most difficult thing to make is the flaky crust. I did follow a few quiche crust recipes on the internet, I still got thick and hard crust after baking. I thought to myself, maybe instead of making a crust, I can make a different type of ‘container’ that holds the ham cheese and broccoli quiche mixture (my favorite combo!)? After some trials and errors with different types of pastry, I finally settled down with flio pastry. It is so easy to do and it gives a crunchy texture to the quiche.
If you cannot be bothered reading through the steps to make this ham cheese and broccoli quiche cups, you can find the Youtube video instructions below😉.
Ingredients for this ham cheese and broccoli quiche cups
A few things that help
It is very important to leave flio pastry at room temperature/fridge for at least 2 hours before you start using it. You can find flio pastry sheets at most supermarkets in the frozen area. If you do not defrost it well before you use it, you will not be able to separate the thin sheets from each other.
Flio pastry sheets are very fragile, handle it gently. Work on one pastry sheet at a time and keep the rest of the sheets underneath a damp towel. This is to make sure the sheets do not dry out. To stack layers of flio sheet on top of each other, put oil in between the layers.
Pintable step by step guide is at the bottom of the post. Below is the video version of this recipe 🙂 Watch it if you have unlimited internet or wifi.
Youtube Video – Ham Cheese And Broccoli Quiche Cups
Have you read my previous recipe – easy chocolate brownies? If you are sick of the too sweet triple chocolate brownies, you can find the simple, just the right amount of sweetness, class brownies recipe here.
Interested in a free recipe book?
Ham Cheese And Broccoli Quiche Cups
- 3 sheets flio pastry cut each sheet into 8 squares
- olive oil
- 150 gram Ham
- 2 Egg
- 1 cup Milk
- Sesame seeds
Chop broccoli into small pieces, leave it in the boiling water for around 5 mins and then drain it. Grease a muffin tray with oliver oil.
Take a piece of flio sheet, cut it into multiple squares. Cover one side of the flio sheet with oliver oil, press the flio sheet into the muffin holder with the oil side facing down.
Take another cutted square flio sheet, cover one side of it with olive oil and then layer it on top of the first one. Make sure the oil side is in contact with the first flio sheet. Repeat this step two more times so there are four layers in total in the muffin holder.
Repeat the previous two steps until 8 muffins holders are filled with these flio pastry cups.
Chop cooked ham into small pieces, mix it with eggs, milk, salt and pepper. Stir in the shredded cheese. Fill all the flio pastry cups with this mixture.
Add some chopped chives, sesame seeds and more cheese to each quiche cup. Bake it at 160°C/320°F for 25 mins. Allow the quiche cups to cool down slightly before serving.