Vegetable Quiche Muffins

Vegetable Quiche Muffins

Rise and shine with the perfect breakfast bites!  Or, relax a little and serve them for a later brunch.  Either way, these little quiches are easy to make and even easier to make disappear.  Featuring a quick biscuit dough crust, they only require a few minutes of prep time.  Pair them with fresh fruit and assorted teas for a festive spring meal without the fuss.

Vegetable Quiche Muffins Recipe

Vegetable Quiche Muffins

1 10-count tube (7.5 oz. pkg.) standard size buttermilk biscuits

½ cup shredded reduces-fat Swiss, Cheddar or mozzarella cheese

1 cup broccoli florets

½ cup red bell pepper, thin strips

2 scallions, sliced

1 8-oz. carton refrigerated or frozen egg product, thawed (about 1 cup)

¼ cup evaporated skim milk

¼ tsp. dried thyme, crushed

1/8 tsp. black pepper

Additional thin strips red bell pepper, optional

Spray 12 count muffin tin with nonstick coating.  Carefully press 1 biscuit into each of 10 cups in muffin tin, flattening firmly with fingers to form the crust of the quiche.  Sprinkle evenly with cheese.

In a small covered saucepan, cook the broccoli, ½ cup bell pepper strips and the scallions in a small amount of boiling water about 3 minutes or until crisp-tender.  Drain well; sprinkle cooked vegetables over cheese in muffin tins.

In a medium mixing bowl, stir together egg products, evaporated skim milk, thyme and black pepper.  Pour over vegetables in muffin tins. (Note: You may have leftover egg mixture.  Do not OVERFILL or quiches will overflow.)   Place on a baking sheet.  Bake in a 375 F. oven for 25-30 minutes or until puffed and a knife inserted near the center of each comes out clean.  Let stand 5 minutes before serving.  If desired, garnish with additional strips of red pepper.

(Recipe for Vegetable Quiche was in Stop&Shop recipes that were mailed to card holders.)

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