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.  

Carolyn Braden says "Super Easy Dinner Quiche!"

Here's an easy quiche I made for dinner tonight.  I originally got the recipe from the Newsweek insert in the Sunday paper, but I changed it to make it so much easier!  

You can use whatever veggies you want for this recipe.  I used asparagus cut into 1 inch lengths and chopped tomatoes.  Try it with carrots, broccoli, cauliflower, or whatever you like! 

1 lb.asparagus, ends cut off and discarded, stalks cut into one inch lengths

1 tb. olive oil

salt and ground pepper

1 frozen pie crusts (unthawed, I get mine from Whole Foods and they are whole wheat organic pie crusts...so much healthier than regular pie crust)

3 large eggs

3/4 cup evaporated milk

1/2 cup sour cream (1/2 cup=4 oz.)

2 tablespoons chopped fresh basil (or 1 tablespoon dried basil, or use 1/2 tsp dried tarragon if you have it instead of basil)

1 1/2 cups grated Swiss cheese (or whatever grated cheese you have on hand, usually I only have a blended shredded cheese on hand so you can use that instead like I do).

1/2 of a small tomato, finely chopped (omit this if you don't like tomatoes)

Heat oven to 400 degrees.  Toss asparagus and chopped tomatoes with olive oil and a generous sprinkling of salt and pepper.

In a separate bowl, whisk together eggs, milk, sour cream, basil (or tarragon), and 1/4 tsp salt and pepper each.

Put the chopped veggies into the thawed pie crust.  Pour the egg mixture over the veggies.  Sprinkle the cheese on the top.  Bake on a cookie sheet for 20-25 minutes or until set.  This will feed 6 hungry people.  :)

Since my husband doesn't like tomatoes, I will usually use two pie crusts, putting asparagus and tomatoes into one, and just asparagus into the other, then divide the egg mixture evenly and pour it into each veggie filled crust.  Then I sprinkle cheese over each of them and bake for about 20 minutes.  Dividing the mixture into two pie crusts will make your quiche a little thinner, but it works so well keeping everyone happy!  

The quiche with just aparagus.  

Photo by Carolyn Braden

The quiche with tomatoes and asparagus.  
Photo by Carolyn Braden