Ham, Swiss, and Broccoli Quiche Bites

INGREDIENTS:

Mini Frozen Pie Shells (24 small shells) OR 2 Large Deep Dish Pie Crusts

2 tablespoons butter

1/2 cup chopped scallions

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1 tablespoon garlic minced

1 can evaporated milk (Pet 12 oz)

1 can Cream of Mushroom Soup

6 large eggs, slightly beaten

2 tablespoons flour

2 cups cooked broccoli florets

2 cups Swiss cheese

1 cup diced, cooked ham

DIRECTIONS:

Preheat oven to 350 degrees

Prebake pie crusts in oven following directions on pie crusts. (TIP: poke bottom of crust a few times with fork so crust doesn’t bubble up OR you can put any beans in bottom of crusts before prebaking them. The weight will prevent the crust from bubbling up from the bottom of pan)

While pie crusts are pre-baking ……. saute the garlic, scallions, and green and red pepper in a medium saucepan until translucent. Put to the side in a small bowl.

In mixing bowl, beat eggs lightly. The add in evaporated milk, 1 can of cream of mushroom soup, and flour. Blend well. Mix in saute mixture of scallions, garlic, and green and red peppers.. Mix well.

Line quiche crusts on lined baking sheets and begin filling each one. Put a little of the ham, cheese, and broccoli pieces in each crust. You want then to be full (pack it down). Then slowly pour a little of the egg mixture into each one until the egg absorbs throughout the cheese mixture in each cup, filling it up to the top of each crust. Leave a tad bit of room for the egg to cook, but not much.

Once all cups are filled (if using mini crusts or 2 large crusts), carefully put the baking sheets into the oven and bake for about 20 to 25 minutes (for mini quiches) or 50 to 55( 2 Deep Dish crusts). You need to check the quiches regularly…… some of the mini crusts are very small, so they will cook faster. Basically…. IF you insert a toothpick into it and it comes out clean, it is cooked. 2 Large Deep Dish crusts take 50 to 55 minutes at 350 degrees. The small ones I made, took 25 to 30 minutes to cook, but I checked them regularly after the first 20 minutes until toothpick came out clean.

Let the quiche sit for 10 to 15 minutes, slice and enjoy. So Good served with tossed salad!!!!