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Individual Quiches Recipe
Individual Quiches Recipe photo by Taste of Home

Individual Quiches Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Individual Quiches in Cooking for 2 Winter 2009, p28

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Individual Quiches

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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4 Star
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MY REVIEW
Reviewed Apr. 23, 2012

"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."

MY REVIEW
Reviewed Jul. 16, 2011

"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!"

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