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Individual Quiches

 Individual Quiches
“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.
4 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.

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Individual Quiches (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.