Cheesy Broccoli Rabe and Mushroom Mini Quiches

Brent and I have made the decision to stay in Seattle for the holidays. Sebastian is too small, so he doesn't have a say, but once he can carry his own suitcase, then we'll talk. For the past 7 years, come mid-November, we stress. We frantically try to buy gifts for all of our family members - gifts that are small and portable and absolutely perfect, while still being able to fit in our suitcases. Frequently, we procrastinate. We never end up finishing our shopping on time. This leads to a mad frantic dash once we're home. I blame Netflix.

Last Christmas, was the first year we traveled home with a baby. We carried a stroller, a car seat, a travel crib, toys, clothes, books, sleep monitors, you name it, we had it. I had no energy to shop. Once home, we spent most of our time shuttling back and forth from our relative's houses. It was exhausting. I think I'm still exhausted. So, this year we decided to spend a low-key Christmas here in Seattle, which I've heard, gets freakishly quiet.

I know that our families are disappointed. I am disappointed as well because my both my sisters just had babies and the next time I see them they will be completely different little people (the babies), but for our sanity and the sanity of others around us, this is for the best. A lot of our friends will be staying around Seattle for the holidays, and my mom is visiting right now, and Brent's parents will be here for Christmas, so I think it is safe to say that we will have fun. My friend's due date is right around Christmas, so there will be a new baby to snuggle and I'm all kinds of excited for that. Our calendar is already filling up with parties, and shows, and skiing, which is all really exciting. And the most important thing - free babysitters for a month!!!!! Grandparents really are the best babysitters.

Despite all of the stress associated with traveling around the holidays, one of the perks of going home is that I get a vacation from cooking and hosting. This year we are having a big feast at our house on Christmas day, Thanksgiving this week, and I hosted a baby shower last Sunday. Needless to say, I've been doing some cooking. I've been on the hunt for easy to make appetizer recipes - ones that you can pop in the oven to reheat or store in the fridge the night before, which lead me to create this broccoli rabe mini quiche recipe a few months ago. I've been using it religiously as my go-to appetizer recipe ever since. These quiches can be made ahead of time and reheated a few minutes before serving - which is really ideal. They are the perfect little bite of broccoli rabe cheesy goodness. Every time I make them, people are always asking for the recipe. They are such a hit. I actually have some in the freezer as we speak. Excuse me while I go heat the oven ;)

*This post was sponsored by Andy Boy Broccoli Rabe. Thanks for supporting the brands that keep the Flourishing Foodie delicious. All thoughts and opinions are my own. For more broccoli rabe recipe ideas be sure to check out their website and Facebook page.

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makes 24

prep time: 30 minutes

cooking time: 40 minutes


1 1/2 cups all-purpose flour

1/2 tsp kosher salt

1/2 tsp fresh ground pepper

1 tbsp fresh grated Parmesan cheese

1/2 cup (1 stick) cold unsalted butter, cubed

3 tbsp cold ice water


3 cups broccoli rabe

1/2 cup mushrooms, diced

2 large eggs

1 large egg yolk

1 cup skim, 1%, 2%, or whole milk

1/2 tsp kosher salt

1 cup aged cheddar, grated

In a large bowl combine the flour, salt, pepper, and Parmesan cheese.

Add the butter to the flour and work the mixture between your fingers, breaking down the pieces of butter until the flour and butter is nice and crumbly. No large pieces of butter should remain.

Slowly drizzle in a tbsp at a time of ice cold water, stirring with a wooden spoon as you go. With one hand, gently knead the dough in the bowl until it comes together. Flatten into a disc and wrap with Saran wrap. Place into the fridge for 30 minutes.

Preheat the oven to 375ºF.

Bring a large pot of water to boil. Once boiling, add the broccoli rabe and cook until tender - approximately 5 minutes. Drain the broccoli rabe and place onto a few paper towels. Once cool enough to touch, squeeze out the remaining water. Dice and set to the side.

In a small frying pan, fry the mushroom until soft. Set to the side.

In a medium bowl, whisk the eggs, yolk, milk, and salt. Pour the mixture through a sieve into a pourable measuring cup.

Remove the dough from the fridge. Sprinkle the counter and rolling pin with flour. Roll the dough 2/8" thick. Cut out circles using a 3 inch round cookie cutter or the bottom of a glass. Using a 24 serving mini muffin pan, press the dough rounds into the cups.

Add a few pieces of cheese to the tart shells. Then layer the mushrooms and broccoli rabe to 3/4 full. Pour the egg mixture into the shells just about to the top. Sprinkle the remaining cheese on top. Place in the oven on the middle rack and bake for 30 minutes.

Remove from the oven and let cool. Pop out the mini quiches with a knife. Serve warm, or let cool completely and store in the fridge for a week or the freezer for 3 months. Reheat in the oven set at 350ºF for 10 minutes to warm.