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Veggie and Cheddar Crustless Quiche (Ohio Poultry Association)


Veggie and Cheddar Crustless Quiche8 eggs
3/4 cup milk
1/4 tsp each salt and pepper
1 1/2 cups shredded aged Cheddar cheese
1 cup chopped broccoli florets
1/2 cup finely chopped red onion
1/2 cup chopped red pepper


  1. PREHEAT oven to 350°F.
  2. WHISK together eggs, milk, salt and pepper. Stir in cheese, broccoli, onion and red pepper.
  3. SPOON mixture evenly into greased 6-cup jumbo muffin pan.
  4. BAKE for 35 to 40 minutes or until tops are puffed and knife inserted in center of quiche comes out clean.
  5. RUN knife around edges of muffin cups; carefully remove quiches.

Servings: 1 Quiche

Printed 7/15/2019 | Copyright © ohpoultry.org (Ohio Poultry Association)