½ (10 ounce) package frozen chopped broccoli, thawed and drained
¾ cup finely shredded Swiss cheese (3 ounces)
1 cup fat-free milk
½ cup refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
2 teaspoons snipped fresh dill or 1 teaspoon dried dill
¼ teaspoon salt
Preheat oven to 400°F. Lightly coat thirty-six 1- ¾-inch muffin cups with nonstick cooking spray. Set aside.
Prepare piecrust mix according to package directions. On a lightly floured surface, roll dough to slightly less than ⅛ inch thick. Using a 2- ½-inch fluted round biscuit or cookie cutter, cut dough into circles. Reroll scraps, cutting additional circles. Line each muffin cup with a pastry circle.
Pat broccoli dry with paper towels. Divide broccoli and cheese evenly among pastry-lined muffin cups. In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup.
Bake about 25 minutes or until puffed and set. Cool in pans on wire racks for 5 minutes. Loosen and remove from pans. Serve warm.
To make ahead: If desired, freeze cooled quiches in a freezer container. To reheat, preheat oven to 400°F. Place frozen quiches on a baking sheet. Bake, uncovered, for 10 to 12 minutes or until heated through.