crustless broccoli and cheddar mini quiches

Name: Crustless Broccoli and Cheddar Mini Quiches
Prep time: 15 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 can(s) (12 ounces) evaporated lowfat milk 2%; 3 large eggs, beaten; 2 tablespoon(s) flour; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 2 cup(s) shredded cheddar cheese; 2 cup(s) frozen chopped broccoli, thawed and drained; 1/2 cup(s) chopped red pepper

(1 RATING)

4 Pinches

Anita Hoffman

Holland, PA

Updated on Mar 8, 2020

Absolutely savory and satisfying quiches. Easy to make and great appetizers.

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prep time 15 Min

cook time 25 Min

method Bake

yield 12 -(2-1/2 inch quiches)

Ingredients

1 can (12 ounces) evaporated lowfat milk 2%
3 large eggs, beaten
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
2 cups frozen chopped broccoli, thawed and drained
1/2 cup chopped red pepper

How To Make crustless broccoli and cheddar mini quiches

Step 1

Whisk evaporated milk, eggs, flour, salt and pepper in medium bowl until blended. Stir in cheese, broccoli and red pepper. Spoon 1/4 to 1/3 cup of mixture into greased and floured muffin cups, filling almost to rim. Stir mixture to evenly distribute ingredients.

Step 2

Bake at 350 degrees for 23 to 28 minutes. Cool in pans for 15 minutes. Run knife around inside edges of muffin cups. Carefully remove quiches.
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