artichoke puffs / broccoli-cheese mini quiches / cream cheese penguins / olive cheese balls / feta-stuffed artichoke bottoms / stuffed tomatoes
buttery sugar cookies / caramel pecan pie / chocolate macadamia nut pie / chocolate mousse holiday pie / cream puffs / lemon bars / peanut blossoms / perfect chocolate frosting / ultimate chocolate cookies / more cookies
crab and tomato quesadillas / chile relleno casserole / speed lasagna / spinach-mushroom quiche / muchos taquitos
balsamic vinaigrette / grandma marion’s butterhorn rolls / jay’s signature pizza crust / lemon bread / spinach cheese dip / tomato tart
appetizers / brunch / halloween
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BROCCOLI MINI QUICHES

2 large eggs
2 tbsp. all-purpose flour
l/2 cup sour cream
1/2 pint (1 cup) small-curd cottage cheese
Dash of nutmeg
1/4 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese (about 2 oz.)
l/2 cup shredded sharp Cheddar cheese (about 2 oz.)
1 large stalk broccoli (tops only)
Salt
Pepper

 1/2 package frozen puff pastry, cut into 1/2" squares In food processor with metal blade or in blender, mix eggs, flour, sour cream, cottage cheese, and nutmeg until well blended. Remove to a bowl; stir in cheese and broccoli. Season to taste. Grease 36 miniature muffin cups. Lay puff pastry square in cups. Spoon heaping teaspoon onto center. Cups should be nearly full. Bake in 350° oven until golden brown, 25 to 30 minutes if not frozen. Do not overbake or quiche will be dry. NOTE: May be refrigerated overnight. May be frozen for 2 weeks. Do not defrost before baking. Reheat in 350° oven for 15 minutes.
Adapted from Notre Dame Family Favorites, Page 13.