Crustless Broccoli and Cheddar Mini Quiches

Can you believe that we have only 2 months left in this year? And there's a whole lot of eating that goes on around here in these next few months, with all the holidays coming up. I've been looking for some new dishes to make for holiday brunches, like these little mini quiches I found this week. I've only made them once, but I really liked them, and so did my daughter-in-law. My daughter said they were just OK, but she's not really a quiche person either. These tasty quiches are made in muffin pans and they can be made days ahead of your brunch or party and frozen! Then they can be reheated beforehand. I have not tried freezing them yet, but it should work fine, according to the directions. The Broccoli and Cheddar Mini Quiches are so easy to make; just mix all ingredients in a bowl and pour into greased and floured tins.

Try not to be as messy as I am, OK? It looks like I don't know how to pour batter into cups! Anyway, bake these cheesy treats for about 30 minutes until done. Stick a knife into one of the quiches. It should come out clean when done. My pans looked messier afterwards than before! I may not fill them as full next time. Yes, I will make them again, for the quiche lovers I know. Let rest for 15 minutes. Carefully run a knife or small spatula around each quiche to loosen and remove it to a platter to cool. They are very tempting, let me tell you.

The broccoli and red bell pepper are tender and delicious in these. I added some cooked, crumbled bacon to half of the recipe and it added another tasty depth of flavor. I'll do that again, for sure. When removing the quiches from the pans be gentle- I tore the side out of a couple because I was in a hurry! I had to eat them to hide the mess! Hope you enjoy!

Crustless Broccoli and Cheddar Mini Quiches ( slightly adapted from here)

1 can (12 ounces) evaporated low fat 2% milk

3 large eggs, beaten

2 T. flour

1/4 tsp. salt

1/4 tsp. black pepper

2 cups chopped, frozen broccoli, thawed and drained

1/2 cup chopped bell pepper

2 cups shredded cheddar cheese( 8 ounces)

4 slices of cooked bacon, crumbled (my addition)

2 tsp. snipped fresh chives (my addition)

In a bowl mix the milk and flour together. Add the eggs, salt and pepper, the cheese, vegetables and bacon, if using. Mix well. Grease and flour muffin tins. Pour about 1/4-1/3 cup of egg mixture into each cup, stirring often to keep it combined. Bake in a preheated oven 25-30 minutes until a knife inserted into a quiche comes out clean. Let quiches rest for 15 minutes. Carefully run a knife around each quiche and gently remove to a plate. Can be served right away, or you may freeze them in freezer containers. When you need them, remove from freezer and heat in the oven or microwave. This saves time on your busy day! Less mess to clean up!

NOTE: To reheat; place quiche on baking sheet in a preheated 325 degree oven for 25-30 minutes. I love the fact that this recipe can be made days in advance and frozen. Let me know if you try these. I'm going to try asparagus in it too sometime. I love recipes that can be prepared ahead of time like this. Then you have more time to visit! And eat!