Brunch

Vegetable Mini Quiches is for Lunch.

Vegetable Mini Quiches takes 10 minutes to prepare.

Vegetable Mini Quiches takes 27 minutes to cook.

Vegetable Mini Quiches makes 12 servings.

The ingredients for Vegetable Mini Quiches are:

2 c. frozen broccoli, thawed
1/2 c. chopped onion
1/2 c. each chopped red and green peppers
1 c. shredded cheddar
1 1/2 c. skim milk
3/4 c. Bisquick
3 eggs
1 tsp. salt
1/4 tsp. pepper

Here is how you make Vegetable Mini Quiches:

Spray muffin tins well. Mix cheese and vegetables together, then divide among 12 muffin molds. Mix remaining ingredients in blender until well mixed. Pour into each muffin mold. Bake @ 400 for 27 minutes or until set and golden. Cool in muffin tin 5 minutes. Carefully remove to cooling rack. The will be quite delicate to handle, so loosen edges with a table knife and gently lift out of pan. Refrigerate overnight if you wish. They can also be frozen. To reheat, allow to come to room termperature for about a half hour. Bake on cookie sheet @400 for 10 minutes.Don't over fill the muffin tins as they will run over. Mine are quite large but if you are using smaller tins, it will make maore than 12 and you may have to adjust baking time.Number of Servings: 12Recipe submitted by SparkPeople user ITLLDO1.

The nutritional information for Vegetable Mini Quiches is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 105.2

• Total Fat: 5.0 g
• Cholesterol: 63.6 mg
• Sodium: 352.0 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 0.9 g
• Protein: 6.3 g

Vegetable Mini Quiches is French cuisine.

The dietary needs meet for Vegetable Mini Quiches is Vegetarian