Broccoli Cheese Quichelettes

I've been working on my quiche recipe, adapting it to a smaller variety I call quichelettes. They're quick to make, quicker to eat, and you probably have all the ingredients in your fridge right now. I made them for brunch one Sunday, and they were a nice change from omlettes and toast, though they have all the same ingredients.
Here's a recipe; it makes 6:

3 eggs

1/2 cup broccoli, chopped
1/2 cup cheese, grated
1/2 cup onion, diced
12 sheets of filo pastry (bought from grocery store)
1 cup lowfat milk
1 teaspoon salt
1 teaspoon grated pepper
1/2 teaspoon nutmeg
1 muffin tin
1/2 stick of butter, plus more for greasing

1. Preheat oven to 325F.

2. Combine onion and broccoli in a bowl and set aside.
3. Melt butter and leave to cool slightly.
4. Grate cheese and set aside.
5. Combine milk, eggs, salt, pepper, and nutmet. Beat well, and set aside.
6. Grease muffin tin well. Place 2 sheets of filo pastry in each muffin holder, with edges flapping over the side.
5. Fill parcels with broccoli/onion mixture, then grated cheese, distributing evenly.

6. Pour eggy milky mixture over other ingredients, distributing evenly.
7. Fold over filo to encapsulate parcels, and brush each one with melted butter.
8. Bake in 325 degree oven for 40ish minutes, or until the pastry is golden on top.
9. Pop quichelettes out of muffin tin, serve, and enjoy!