Broccoli & Cheese Crustless Quiches


Who’s says breakfast can only be in the morning? Pack these broccoli cheese quiches in your child’s lunchbox for a fun way to eat mid-day! Leftovers can also be wrapped up and stored in the freezer for up to 2 months.

Broccoli & Cheese Crustless Quiches
 
Nutrition Information
  • Serves: 6
  • Calories: 229
  • Fat: 12g
  • Saturated fat: 7g
  • Carbohydrates: 14g
  • Sugar: 5g
  • Sodium: 224mg
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 129mg
Recipe type: Lunchbox Ideas
Prep time: 
Cook time: 
Total time: 
Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 3 large eggs
  • 1 (12 oz.) can fat-free evaporated milk
  • 6 oz. broccoli florets, steamed
  • 1 cup sharp finely grated Cheddar cheese
  • ½ tsp. lemon pepper seasoning
  • 4 mini sweet peppers, sliced into 6 rings each
Instructions
  1. Preheat oven to 350F. Lightly grease nonstick 12-cup muffin pan.
  2. Lightly beat eggs in medium bowl. Add evaporated milk, broccoli, cheddar cheese and lemon pepper seasoning. Stir well.
  3. Divide evenly between muffin cups. Top with 2 pepper rings.
  4. Bake 20-25 minutes, or until knife inserted in center comes out clean. Cool in pan 15 minutes. Run knife around sides to loosen and remove from pan.
  5. Serve immediately or refrigerate up to 3 days. These can also be individually wrapped and frozen up to 2 months.

 

 

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