Рецепт Crustless Broccoli and Cheddar Mini Quiches
The broccoli and red bell pepper are tender and delicious in these. I added some cooked, crumbled bacon to half of the recipe and it added another tasty depth of flavor. I'll do that again, for sure. When removing the quiches from the pans be gentle- I tore the side out of a couple because I was in a hurry! I had to eat them to hide the mess! Hope you enjoy!
- Crustless Broccoli and Cheddar Mini Quiches ( slightly adapted from here)
- 1 can (12 ounces) evaporated low fat 2% milk
- 3 large eggs, beaten
- 2 T. flour
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 cups chopped, frozen broccoli, thawed and drained
- 1/2 cup chopped bell pepper
- 2 cups shredded cheddar cheese( 8 ounces)
- 4 slices of cooked bacon, crumbled (my addition)
- 2 tsp. snipped fresh chives (my addition)
In a bowl mix the milk and flour together. Add the eggs, salt and pepper, the cheese, vegetables and bacon, if using. Mix well. Grease and flour muffin tins. Pour about 1/4-1/3 cup of egg mixture into each cup, stirring often to keep it combined. Bake in a preheated oven 25-30 minutes until a knife inserted into a quiche comes out clean. Let quiches rest for 15 minutes. Carefully run a knife around each quiche and gently remove to a plate. Can be served right away, or you may freeze them in freezer containers. When you need them, remove from freezer and heat in the oven or microwave. This saves time on your busy day! Less mess to clean up!