Veggie & Cheddar Crustless Quiche

Calling all parents of picky eaters!

You’ll love how easy it is to whip up these quiche muffins, and kids will love how delicious they taste. You can tailor them to suit even the pickiest eaters in your family by customizing the veggies and cheese in each muffin! From colorful bell peppers to tender spinach or even a medley of mushrooms, the choice is yours-of theirs. It’s a win-win for everyone at the table.


8 large EGGS
¾ cup milk
¼ tsp. salt
¼ tsp. pepper
½ cup shredded aged cheddar cheese
1 cup chopped broccoli florets
½ cup finely chopped red onion
½ cup chopped red pepper


1.) PREHEAT oven to 350° F.
2.) WHISK together eggs, milk, salt and pepper. STIR in cheese, broccoli, onion and red pepper.
3.) SPOON mixture evenly into greased 6-cup jumbo muffin pan.
4.) BAKE for 35 to 40 minutes or until tops are puffed and knife inserted in center of quiche comes out clean.
5.) RUN knife around edges of muffin cups; carefully REMOVE quiches.

TIPS: Mix-in variations: Triple pepper (roasted red pepper, green pepper and jalapeño pepper); mushroom and Gruyère cheese; or add 1 cup crumbled cooked bacon or breakfast sausage for a meat lovers’ version.