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Individual Quiches

Total Time

Prep: 20 min. Bake: 20 min.

Makes

4 servings

“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.
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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 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.
  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.

Nutrition Facts

1 each: 233 calories, 13g fat (5g saturated fat), 339mg cholesterol, 564mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 19g protein.

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