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