Preheat oven to 400°F.
Cut puff pastry sheets into small circles and press into a mini muffin tin.
Blanch broccoli florets in boiling water for 2-3 minutes, then drain and chop.
In a bowl, whisk together eggs, milk, salt and pepper.
Divide the broccoli and shredded cheese evenly among the pastry cups.
Pour the egg mixture over the top.
Bake for 15-18 minutes until the pastry is golden brown and the filling is set.
Serve warm.
