Carolyn Braden says "Easy Crustless Mini Quiche!"

Here's a new recipe I tried the other night.  It's Crustless Broccoli and Cheddar Mini Quiche.  It comes from www.meals.com but I adjusted some of the ingredients.  You can use broccoli and red pepper like the recipe calls for, or try chopped asparagus instead.

1 can (12 oz.) Evaporated lowfat 2% milk (I only had a 5 oz. can so I substituted 7 oz. fat free half & half and it worked perfectly)

3 large eggs

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups shredded mild or sharp cheddar cheese (I used 1 cup Italian blend and 1 cup mild cheddar instead)

2 cups chopped frozen broccoli, thawed and drained

1/2 cup chopped red bell pepper

Heat oven to 350 degrees. Grease and lightly flour twelve 2 1/2 inch muffin cups.  (I used Baker's cooking spray with flour).

Whisk evaporated milk, eggs, flour, salt, and black pepper in a medium bowl until blended. Stir in cheese, broccoli, and bell pepper.  Spoon 1/4 to 1/3 cup of the mixture into the prepared muffin cups, filling to the rim. 

Bake for 23 to 28 minutes or until knifed 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 quiche.