A Star is Born

Every year for Christmas, my family shares breakfast with my God-Parents. We have our traditional items that must be served: grits, egg casserole, Kudzu bakery cheese biscuits--but this year I added something new. I’ve always enjoyed quiche, but sometimes feel they can be greasy or crumbly if the crust isn’t prepared correctly. The recipe below solves that problem by removing the crust, and using silicon molds to keep the delicate shape. Because of the holiday, I used star-molds, however with enough patience and cooling, any form could take its place.

Mini Star-Shaped Quiche
1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz. pkg.) shredded sharp cheddar cheese
2 cups chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper

PREHEAT oven to 350° F. Grease and lightly flour muffin cups or silicon molds.

WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.

BAKE for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

*NOTE: Number of quiches that you get will depend on the size of your muffin cups. Bake time may need some adjusting. For example, shaped silicon molds can be used, see below!