
Veggie & Cheddar Crustless Quiche

Veggie & Cheddar Crustless Quiche
50m total time
15M prep time
8 ingredients
6 servings
Ratings






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.
RUNÂ knife around edges of muffin cups; carefully REMOVE quiches.
large EGGS |
8
|
milk |
3/4 cup
|
salt |
1/4 tsp.
|
pepper |
1/4 tsp.
|
shredded aged cheddar cheese |
1/2 cups
|
chopped broccoli florets |
1 cup
|
finely chopped red onion |
1/2 cup
|
chopped red pepper |
1/2 cup
|
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.
Calories | 235 |
Total fat | 16 g |
Saturated fat | 7 g |
Polyunsaturated fat | 1 g |
Monounsaturated fat | 3 g |
Cholesterol | 275 mg |
Sodium | 295 mg |
Carbohydrates | 6 g |
Fiber | 1 g |
Sugar | 3 g |
Protein | 17 g |
Vitamin A | 140 mcg |
Vitamin D | 1 mcg |
Folate | 50 mcg |
Choline | 205 mg |
Calcium | 285 mg |
Iron | 1 mg |
Potassium | 227 mg |
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.