Crustless Carrot, Zucchini & Cheese Mini-Quiches

I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.

• Ready In: 33 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups Carnation Evaporated Milk
• 3  large eggs
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2  cups cheddar cheese, shredded
• 2  cups carrots, grated
• 1⁄4 cup green bell pepper, chopped
• 1⁄4 cup zucchini, shredded

Directions

1. Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
2. In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
3. Stir in cheese, carrots, zucchini and bell pepper.
4. Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
5. Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!