Crustless Mini Quiche - cooking recipe

Ingredients

0.5 (10 ounce) box frozen chopped spinach or 5 ounces chopped broccoli
1/4 cup finely diced red bell pepper
2 slices Canadian bacon, finely diced
1 - 1 1/2 cup grated cheddar cheese
2 eggs
1 cup milk
1 tablespoon flour
1 pinch nutmeg
salt & pepper, to taste

Preparation

Preheat oven to 350 degrees. Lightly spray a 6 cup muffin tin with non-stick cooking spray and set aside.
Place the chopped spinach or broccoli in a towel and squeeze dry. Mix in the red bell pepper and Canadian bacon. Divide the mixture between the 6 sections of the muffin tin. Top each with grated cheese.
Break the eggs into a blender container. Add in milk, flour, nutmeg, salt and pepper. Mix until blended. Pour egg mixture evenly over the vegetable mix.
Bake in preheated oven for 20 to 25 minutes or until knife inserted in center comes out clean. Allow to cool for 3 to 5 minutes. With a small spatula gently remove from muffin tin.
Can be served immediately or allowed to cool and served at room temperature.