| 1. | Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Add salt to boiling water. Add broccoli, and cook until just tender, about 2 minutes. Drain well. Cut into 1/2-inch pieces; set aside. |
| 2. | In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside. |
| 3. | On a lightly floured surface, roll out pate brisee to slightly less than 1/8 inch thick. Use a 2 3/4-inch round cutter to cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of Gruyere evenly between the lined cups. Top with sauteed shallots or onions. Top a few pieces of chopped broccoli. Divide milk mixture evenly between cups. Sprinkle with remaining Gruyere. |
| 4. | Bake until puffed and golden brown, about 30 minutes. Remove from oven; immediately remove quiches from muffin tin, and transfer to a wire rack. Serve warm or at room temperature. |