Prep the oven and pan. Preheat to 375°F (190°C). Lightly grease a 12-cup muffin pan with cooking spray or butter. If using crust, cut circles of dough to fit each cup and press them in gently.

Cook the broccoli. Chop broccoli into small pieces. Sauté in a skillet with olive oil over medium heat for 3–4 minutes until bright green and just tender. Season with a pinch of salt and pepper. Let cool slightly.

Whisk the custard. In a bowl, whisk eggs, milk or half-and-half, salt, pepper, garlic powder, and a pinch of paprika or nutmeg. Aim for a smooth, well-combined mixture without over-beating.

Layer the fillings. Divide the cooked broccoli among the muffin cups. Top with shredded cheese and a sprinkle of Parmesan and green onion or chives.

Add the egg mixture. Pour the custard evenly into each cup, filling about 3/4 full. The egg should just cover the fillings.

Bake. Place on the middle rack and bake for 16–20 minutes. They’re done when the centers are just set and the edges are lightly golden. A toothpick should come out with a few moist crumbs but no liquid.

Rest and release. Let the mini quiche rest in the pan for 5 minutes. Run a thin knife around the edges to loosen, then lift them out.

Serve warm or at room temp. They’re delicious as-is or with a simple green salad, salsa, or hot sauce on the side.