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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
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 in 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.