 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
âI'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,â says Mary Siegmund of Henderson, Nevada. 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:
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.
|
|