As a rookie hostess for the ladies monthly Round Table luncheon, it was a little intimidating to think that our committee was responsible not only for the decorations but also the food. When I saw that Evelyn was on the hostess list, I breathed a sigh of relief. Everyone knows that Evelyn is a fantastic cook. At the planning meeting, she came prepared with a folder and suggestions of what we could serve. How wonderful! The recipe Evelyn brought was for Crustless Broccoli & Cheddar Mini Quiches. Perfect!
These mini quiches are made in muffin pans, and I am here to tell you – They were delicious. The good news is – Evelyn shared the recipe. This was originally a recipe from NESTLE CARNATION (registered trademark) Evaporated Lowfat 2% Milk. Lowfat is good! Crustless is double good.
The mini quiches are so colorful with the green broccoli and red peppers. They were perfect for our luncheon, but you could also serve them at breakfast or even for supper. Wouldn’t they be pretty at Christmas?
Notice how nicely the mini quiches came out of the muffin pans. Evelyn did make a modification in that she added chicken. Yummy! This recipe is a keeper.
To see the recipe, click on the title of this post and go to Lanabird.com. The print button is under the share button.
Blessings to you and yours,
A big shout-out to Evelyn for the tasty mini quiches. Thank you! Everyone was raving about them, and I wanted to quickly share your recipe because so many wanted it. Evelyn also made the Apple Cheddar Bites that you see on the plate. She also shared that delicious recipe, and I will also share it with you in another post.
Evelyn's Crustless Broccoli & Cheddar Mini Quiches
By Published: October 14, 2014
- Yield: 12 mini quiches (12 Servings)
- Cook: 23-28 mins
The delicious and pretty mini quiches are made in a muffin pan.
Ingredients
- 1 12 ounce can Nestle Carnation (registered trademark) Evaporated Lowfat 2% Milk
- 3 large eggs beaten
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups Cheddar cheese mild or sharp
- 2 cups chopped frozen broccoli thawed and drained
- 1/2 cup red bell pepper chopped
- 1 5 ounce can chunk white chicken optional
Instructions
- Pre-heat oven to 350F degrees. Grease and lightly flour twelve 2 1/2 inch muffin cups
- Whisk evaporated milk, eggs, flour, salt, and black pepper in a medium bowl until blended.
- Stir in cheese, broccoli, red bell pepper, and chicken.
- Spoon 1/4 to 1/3 cup of mixture into each prepared puffin cup. Fill each cup almost to rim. Stir mixture often 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.
- Enjoy!