Red Gold Tip: Crustless Broccoli and Cheddar Mini Quiches

RED GOLD LOGO 2015Linda Wallace, Red Gold Home Economist creates easy Crustless Broccoli and Cheddar Mini Quiches

crustless quicheCrustless Broccoli & Cheddar Mini Quiches


1 (12 fl. oz.) can evaporated low-fat 2% Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
Salt and black pepper to taste
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cups chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
1 (14.5 ounce) can RED GOLD® PETITE DICED TOMATOES, drained

• Preheat oven to 350° F. Grease twelve 2 1/2-inch muffin cups.
• Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and RED GOLD® PETITE DICED TOMATOES. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently 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.
• *NOTE: Number of quiches that you have depends on the size of your muffin cups. Bake time may need some adjusting.

Calories 80, Fat 1g, Trans Fat 0g, Cholesterol 45mg, Sodium 460mg, Carbohydrate 8g, Fiber 1g, Protein 8g,
Vitamin A 20%, Vitamin C 30%, Calcium 20%, Iron 2%
Cooking Hint:
Quiches can be made ahead and frozen. To reheat, place on baking sheet and bake in preheated 325° F. oven for 25 to 30 minutes or, place 2 to 4 quiches on microwave-safe plate and microwave on MEDIUM-HIGH (70%) power for 2 1/2 to 5 minutes or until hot.

Diced Tomato Canspring shake up pictureFor more great tips and recipes visit the website at

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