Crustless Mini Quiche

Name: Crustless Mini Quiche
Ingredients: 0.5 (10 ounce) box frozen chopped spinach or 5 ounces chopped broccoli; 1/4 cup finely diced red bell pepper; 2 slices Canadian bacon, finely diced; 1 - 1 1/2 cup grated cheddar cheese; 2 eggs; 1 cup milk; 1 tablespoon flour; 1 pinch nutmeg; salt & pepper, to taste

9 ingredients

5 steps

Ingredients

0.5 (10 ounce) box frozen chopped spinach or 5 ounces chopped broccoli
1/4 cup finely diced red bell pepper
2 slices Canadian bacon, finely diced
1 - 1 1/2 cup grated cheddar cheese
2 eggs
1 cup milk
1 tablespoon flour
1 pinch nutmeg
salt & pepper, to taste

Directions

1

Preheat oven to 350 degrees. Lightly spray a 6 cup muffin tin with non-stick cooking spray and set aside.
2

Place the chopped spinach or broccoli in a towel and squeeze dry. Mix in the red bell pepper and Canadian bacon. Divide the mixture between the 6 sections of the muffin tin. Top each with grated cheese.
3

Break the eggs into a blender container. Add in milk, flour, nutmeg, salt and pepper. Mix until blended. Pour egg mixture evenly over the vegetable mix.
4

Bake in preheated oven for 20 to 25 minutes or until knife inserted in center comes out clean. Allow to cool for 3 to 5 minutes. With a small spatula gently remove from muffin tin.
5

Can be served immediately or allowed to cool and served at room temperature.