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Individual Quiches Recipe

Individual Quiches Recipe photo by Taste of Home

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“I'll often make this a day ahead and leave it overnight in the refrigerator, or I'll make a double batch and freeze some for later,” says Mary Siegmund of Henderson, Nevada.

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Individual Quiches Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

2 slices white bread, cubed
1/2 cup diced fully cooked ham
1/2 cup chopped fresh mushrooms
1/2 cup chopped fresh broccoli
1 tablespoon chopped onion
1 tablespoon chopped green pepper
6 eggs
1/2 cup 2% milk
1 tablespoon prepared mustard
1/2 cup shredded cheddar cheese

Directions

Divide bread cubes among four 10-oz. ramekins or custard cups coated with cooking spray. Layer with ham, mushrooms, broccoli, onion and green pepper. In a small bowl, whisk the eggs, milk and mustard; pour over vegetables. Sprinkle with cheese.
Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Serve desired number of quiches. Cool remaining quiches; cover and freeze for up to 3 months.
To use frozen quiches: Carefully remove frozen quiches from ramekins. Place on an ungreased baking sheet or microwave-safe plate. Bake, uncovered, at 350° for 30-35 minutes or microwave at 50% power for 4-6 minutes or until heated through. Yield: 4 servings.

Nutritional Facts 1 quiche (prepared with reduced-fat cheese) equals 233 calories, 13 g fat (5 g saturated fat), 339 mg cholesterol, 564 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Individual Quiches in Cooking for 2 Winter 2009, p28

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Individual Quiches

Individual Quiches

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Reviewed on Apr. 23, 2012 by pixie56

Great! Easy! Could use any vegetables. I layer the cheese in rather than mix it with the eggs because all the cheese ended up at the bottom of the eggs.

Reviewed on Jul. 16, 2011 by Luan B

I made this dish and put it into the refrigerator overnight. I adjusted recipe by adding a little more of the veggies to each dish. I also used evaporated canned milk for 1/2 of the required amount. Additional changes to milk/egg mixture were 1 drop Tabasco per each egg, 1 t. (total) seasoning salt and a little bit of crumbled dried tarragon. We really liked this dish!

Reviewed on Jul. 16, 2011 by Luan B