Individual Pepper Quiche

4 medium peppers (I like red/yellow)
Cut off tops and scoop out seeds.

Beat and set aside:
4 eggs
1/2 cup milk
1/2 tsp garlic powder
1/2 tsp basil
s/p

1 cup chopped ham
1 cup left over cooked broccoli or frozen, defrosted and drained
1/2 cup any cheese (I use Cheddar or Romano)

Place each pepper into a custard cup for baking. Fill pepper with 1/4 cup each broccoli and ham. Pour some of the milk mixture into each pepper. Sprinkle with cheese. Bake 325 for 60-70 minutes. Let stand 5 minutes before serving.

Interesting tip regarding custards:
Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken.

Custard will continue to "cook" after it's removed and center will firm up quickly. Over baked custard may curdle.

The knife test: Insert knife near the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
Judy/Buffalo


http://www.nancyskitchen