Veggie & Cheddar Crustless Quiche
8 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
Yields: 6 servings
- Nutritional Information
Per serving: per 1 quiche
Fat: 18 g
Saturated Fat: 9 g
Cholesterol: 285 mg
Sodium: 400 mg
Carbohydrate: 5 g
Fiber: 1 g
Sugars: 3 g
Protein: 18 g
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.
Mix-in variations: Triple pepper (roasted red pepper, green pepper and jalapeño pepper); mushroom and Gruyère cheese; or add 1 cup crumbled cooked bacon or breakfast sausage for a meat lovers’ version.