Crustless Broccoli and Cheddar Mini Quiches
May 3, 2010 in Breakfast, Ethnic Recipes, Main Dishes, Recipes
Ingredients
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
- 3 large eggs, beaten
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups (8 ounces) shredded mild or sharp cheddar cheese
- 2 cups chopped, frozen broccoli, thawed and drained
- 1/2 cup chopped red bell pepper
Preparation
- WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. 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.
