Crustless Carrot, Zucchini & Cheese Mini-Quiches

• 1 1/2 cups Carnation Evaporated Milk
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups cheddar cheese, shredded
• 2 cups carrots, grated
• 1/4 cup green bell pepper, chopped
• 1/4 cup zucchini, shredded

1. Preheat oven to 350u0b0F; grease and lightly flour twelve 2 1/2-inch muffin cups.
2. In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
3. Stir in cheese, carrots, zucchini and bell pepper.
4. Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
5. Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

carnation, eggs, flour, salt, ground black pepper, cheddar cheese, carrots, green bell pepper, zucchini

Taken from www.food.com/recipe/crustless-carrot-zucchini-cheese-mini-quiches-342098 (may not work)