Crustless Broccoli Quiche
Recipe: #1379
October 25, 2011
Categories: Cheese, Eggs, Broccoli, Brunch Christmas, Mothers Day, Oven Bake, Vegetarian, more
"For 2-1/2-inch tins you should get 12 quiches but it will depend on the size of your muffin tins, baking time will need some adjusting for smaller or larger tins The baked quiches can be made ahead and frozen, to reheat place on baking sheet and bake in preheated 3oo degree F oven for about 20-22 minutes or you can warm in the microwave by placing 2 to 4 quiches on microwave-safe plate and microwave on medium power for 3 minutes or until hot."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (102.7 g)
- Calories 268.9
- Total Fat - 15.5 g
- Saturated Fat - 6.4 g
- Cholesterol - 78.3 mg
- Sodium - 406.2 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 1.6 g
- Sugars - 5.4 g
- Protein - 10.4 g
- Calcium - 226.4 mg
- Iron - 1.6 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Lightly grease and flour 12 (2-1/2-inch) muffin tins.
Step 3
In a bowl whisk the evaporated milk with eggs; add in flour, garlic powder, seasoned salt and black pepper until blended.
Step 4
Stir in cheddar cheese, broccoli and bell pepper.
Step 5
Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup filling almost to rim then gently stir mixture to evenly distribute ingredients.
Step 6
Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned.
Step 7
Cool in pans for 15 minutes.
Step 8
Run a small knife around inside edges of muffin cups, then carefully remove quiches.
Tips
No special items needed.
1 Reviews
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