Veggie & Cheddar Crustless Quiche

Veggie & Cheddar Crustless Quiche
  • 50M Total Time

  • 15M Prep Time

  • 8 Ingredients

  • 6 Servings

Directions

  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.

Ingredients

  • 8 large EGGS
  • 3/4 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 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

Tips

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.

This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.