Ingredients
-
1 1/2
-
3
-
2
-
1/4
-
1/4
-
2
-
2
-
1/4
-
1/4
-
-
-
-
-
-
Directions
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 ( used mild ), This is great for brunch, dinner or potluck , 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 ( used mild ), This is great for brunch, dinner or potluck
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350f; Grease and Lightly Flour Twelve 2 1/2-Inch Muffin Cups. |
|
2
Done
|
in a Medium Bowl, Whisk Eggs, Evaporated Milk, Flour, Salt and Black Pepper.until Well Blended. |
|
3
Done
|
Stir in Cheese, Carrots, Zucchini and Bell Pepper. |
|
4
Done
|
Spoon Mixture Into Each Prepared Muffin Cups, Filling Almost to Rim. Stir the Mixture to Evenly Distribute the Ingredients. |
|
5
Done
|
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! |
