Let the dough thaw to room temperature and lightly oil the muffin tin. Preheat the oven to 180 ° C. Divide the broccoli into small florets and blanch briefly in boiling water, then rinse with cold water.
Using a round cutter, cut out circles of the dough and line the holes of the muffin tin.
Cut the Garden Gourmet pieces into small pieces and briefly fry them in a little oil until they are golden. Fill the puff pastry cups with the tomatoes, artichokes, broccoli, marinated pieces and grated cheese.
Mix the milk with cream and cornstarch (or egg). Season with salt and pepper.
Pour the mixture into molds and bake the quiche for about 25 minutes until browned and ready in the middle. Let the finished quiches cool and then take them out of the mold.