Best Crustless Broccoli And Cheddar Mini Quiches Recipes

CRUSTLESS BROCCOLI AND CHEDDAR MINI QUICHES

Crustless Broccoli and Cheddar Mini Quiches image

These easy mini quiches are perfect for brunch or breakfast on-the-go! Simple to put together, and packed with protein! You can have two of these for fewer than 200 calories! Make them on the weekend and have breakfast ready all week long!

Provided by Red Gold

Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.

Time 43m

Yield 12

Number Of Ingredients 8

Ingredients

1 (12 ounce) can evaporated milk
3 medium (blank)s eggs, beaten
2 tablespoons flour
1 pinch Salt and black pepper to taste
2 cups shredded Cheddar cheese
2 cups frozen chopped broccoli, thawed and drained
½ cup chopped red bell pepper
1 (14.5 ounce) can RED GOLD® Petite Diced Tomatoes, drained

Steps:

Preheat oven to 350 degrees F. Grease twelve 2 1/2-inch muffin cups.
Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and tomatoes. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.
Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

Nutrition Facts : Calories 150 calories, Carbohydrate 7.2 g, Cholesterol 68.9 mg, Fat 9.6 g, Fiber 1.2 g, Protein 9.2 g, SaturatedFat 5.6 g, Sodium 243.1 mg, Sugar 4.5 g

CRUSTLESS BROCCOLI AND CHEDDAR MINI QUICHES

Crustless Broccoli and Cheddar Mini Quiches image

Absolutely savory and satisfying quiches. Easy to make and great appetizers.

Provided by Anita Hoffman

Categories Vegetable Appetizers

Time 40m

Number Of Ingredients 8

Ingredients

1 can(s) (12 ounces) evaporated lowfat milk 2%
3 large eggs, beaten
2 Tbsp flour
1/4 tsp salt
1/4 tsp black pepper
2 c shredded cheddar cheese
2 c frozen chopped broccoli, thawed and drained
1/2 c chopped red pepper

Steps:

1. Whisk evaporated milk, eggs, flour, salt and pepper in medium bowl until blended. Stir in cheese, broccoli and red pepper. Spoon 1/4 to 1/3 cup of mixture into greased and floured muffin cups, filling almost to rim. Stir mixture to evenly distribute ingredients.
2. Bake at 350 degrees for 23 to 28 minutes. Cool in pans for 15 minutes. Run knife around inside edges of muffin cups. Carefully remove quiches.