• Pie pastry for 2-crust pie
• 2 tablespoons butter, melted
• 1 cup thinly sliced green onion, divided
• 1 cup shredded sharp Cheddar cheese
• 3 large eggs
• 1 teaspoon salt
• freshly ground black pepper, about 1/8 teaspoon
• 1 teaspoon Dijon or other spicy mustard
• 1 cup half-and-half, or half heavy cream and half whole milk

1. Grease and flour mini muffin pans and heat oven to 400°.
2. Roll pie crust out to about 1/8-inch thickness. Cut out 2 1/2-inch rounds; fit into the mini muffin cups. Brush pastry with butter.
3. Sprinkle about 1/2 to 1 teaspoon of green onion into each cup; top with a small amount of shredded cheese.
4. Whisk together the remaining ingredients; spoon 1 scant tablespoon into each cup, just short of the top of the pastry. Sprinkle each with a little more green onion.
5. Bake for 20 to 25 minutes, or until set. Makes about 36 mini quiches.

Feel free to use cooked chopped broccoli in place of the green onions in this recipe.