Let the dough thaw and lightly grease the muffin tin. Preheat the oven to180ºC. Cut the broccoli into very small florets and blanch them briefly in boiling water and rinse under cold water.
Cut out the slices of dough with a round cutter (suitable for the muffin tin) and line the molds with it. Roll out the leftover dough to use.
Cut the marinated pieces a bit smaller and fry them briefly in a little oil until they turn light. Fill the molds with diced tomatoes, artichoke,
broccoli, marinated pieces and grated cheese.
Mix the milk with the cream and egg or corn starch. Season with salt
Pour the mixture onto the filling and bake the quiches for about 25
minutes until brown and done in the middle of the oven. Let them cool down in the molds and then take them out.