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Individual Quiches Recipe
Individual Quiches Recipe photo by Taste of Home

Individual Quiches Recipe

Read Reviews (3)
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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.

Enjoy this recipe with a sparkling wine.

Reviews for Individual Quiches(3)

AVERAGE RATING
   (2)
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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!

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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