Preheat oven to 350. Grease and lightly flour 12 muffin cups.
Whisk evaporated milk, eggs, flour, salt and pepper in a medium bowl until blended. Stir in chesse, broccoli and bell pepper. Spoon 1/4 to 1/3 c mixture into each muffin cup, filling almost to the rim. Stir mixture frequently to evenly distribute ingredients.
Bake for 23-28 minutes or until they test done and tops are lightly browned. Cool in pans for 15 minutes. Run knife around inside edges of cups. Carefully remove quiches.
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