3 large eggs, beatem
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cup chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
Preheat oven to 350ºF. Grease and lightly flour twelve 2 1/2-inch muffin cups.
Whisk evaporated milk, eggs, flour, salt, and black pepper in medium bowl until blended. Stir in cheese, broccoli, and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim. Stir mixture frequently to evenly distribute ingredients.
Bake for 23 to 28 minutes until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, plat spatula around inside edges of muffin cups. Carefully remove quiches.