|Nutritional Guidelines (per serving)|
|Servings: 12 to 15|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These mini quiches are quick and easy to prepare and bake, and they make a great snack or brunch side dish. The quiches are baked in muffin cups. Serve with ketchup, a little warm cheese sauce, or salsa.
- 1 1/2 cups milk (or half and half or light cream)
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Cheddar cheese (shredded, mild or sharp)
- 2 cups frozen broccoli (thawed and lightly steamed)
- Optional: 1/2 cup coarsely chopped roasted red bell pepper
Preheat the oven to 350° F. Grease and flour a standard 12-cup muffin pan, or spray with baking spray which contains flour.
In a large bowl, whisk the milk, eggs, flour, salt, and pepper until well blended. Stir in the cheddar cheese, chopped broccoli, and bell pepper.
Spoon the mixture into the prepared pan, filling each cup nearly to the rim.
Bake for 26 to 32 minutes, or until a knife inserted into the center of a quiche comes out clean.
Tip: Make the quiches and freeze them for another day. To reheat, arrange them on a baking sheet and bake at 325° F for about 25 minutes, or until the quiches are quite hot. To reheat in the microwave, put 2 to 4 mini quiches on a plate and microwave at 70% power for about 3 minutes, or until hot.
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