Crustless Carrot, Zucchini & Cheese Mini-Quiches

1. 1

   Preheat oven to 350u00b0F; grease and lightly flour twelve 2 1/2-inch muffin cups.

2. 2

   In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.

3. 3

   Stir in cheese, carrots, zucchini and bell pepper.

4. 4

   Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.

5. 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!

* Per serving · 4 servings · Values may vary.

No additional tips available.