Crustless Carrot, Zucchini & Cheese Mini-Quiches

READY IN: 33mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
  • In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
  • Stir in cheese, carrots, zucchini and bell pepper.
  • Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
  • 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!
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