Crustless Mini Quiches

homecook

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1 can (12 fl. oz.) Evaporated Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cups chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper

Preheat oven to 350F. Grease and flour twelve muffin cups.


Whisk evaporated milk, eggs, flour, salt and 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 25 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.
 
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