Crustless Broccoli Quiche
Created by KittenCal on October 25, 2011
- Servings: 12
- Prep Time: 20m
- Cook Time: 23m
- Recipe #1379
Ingredients
- 1 (12 ounce) can evaporated milk
- 3 large eggs, beaten
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1/4 to 1/2 teaspoon fresh ground black pepper
- Pinch cayenne pepper (optional)
- 2 cups shredded sharp cheddar cheese
- 2 cups chopped, frozen broccoli, thawed and drained then hand-squeezed dry to remove all moisture
- 1/2 cup finely chopped red bell pepper
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Lightly grease and flour 12 (2-1/2-inch) muffin tins.
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Step 3: In a bowl whisk the evaporated milk with eggs; add in flour, garlic powder, seasoned salt and black pepper until blended.
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Step 4: Stir in cheddar cheese, broccoli and bell pepper.
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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.
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Step 6: Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned.
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Step 7: Cool in pans for 15 minutes.
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Step 8: Run a small knife around inside edges of muffin cups, then carefully remove quiches.