Crustless Broccoli and Cheddar Mini Quiches
Ingredients43 m servings 150
- Preheat oven to 350 degrees F. Grease twelve 2 1/2-inch muffin cups.
- Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and tomatoes. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.
- Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.
- *NOTE: Number of quiches that you have depends on the size of your muffin cups. Bake time may need some adjusting.
Per Serving: 150 calories; 9.6 7.2 9.2 69 243 Full nutrition
ReviewsRead all reviews 5
This is a great recipe! Quick, easy and yummy! I did end up substituting milk instead of evaporated milk, fresh broccoli and tomatoes, omitting the peppers and adding green onions, simply becaus...
I used fresh cooked broccoli rather than frozen and baked it in a 9 x 9 baking dish for about 60 minutes rather than in muffin cups. The texture wasn't quite the smooth custard-like texture I e...
This was pretty good! Not very filling, but a nice side dish to something else small. I used light cream instead of evaporated milk for a nice smooth texture, and added 1 finely chopped small po...
Made this today. My first try at making quiche and can I say YUM!! This was super easy and the flavors were great. I will be using this recipe again.