1/2 pkg cream cheese, softened
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped onion
1/2 cup finely diced red pepper
1 cup frozen broccoli florets, thawed or sliced zuchinni (I use fresh broccoli)
4 ounce (aka 1 cup) cheddar cheese, shredded
6 slices firm white sandwich bread
1 tbsp butter or margarine
1. Preheat oven to 350 F (180 C). In large bowl, whisk cream cheese until smooth. Add eggs, milk, flour, salt and black pepper; whisk until well blended and set aside.
2. Place onion, red pepper, broccoli and cheese in separate prep bowls. Using 3-inch (7.5 cm) scalloped or round cutter, cut six rounds out of bread slices (discard trimmings).
3. Melt butter in large skillet over medium heat; arrange bread slices in single layer over bottom of pan. Cook 1-2 minutes or until golden brown on one side; remove bread from pan and set aside. Add onion and red pepper; cook and stir 2 minutes. Remove from heat. Stir in broccoli and spread evenly over bottom of skillet. Sprinkle with cheese.
4. Slowly pour egg mixture over vegetables. Arrange reserved bread slices, toasted-side up, over egg mixture (do not press down). Place in oven and back 18 - 20 minutes or until egg mixture is set in center. Remove from oven; serve warm.
Makes 6 servings
*Recipe credit goes to The Pampered Chef
So here's the deal...you can actually get away with using an entire 8 ounce package of cream cheese in this recipe. How do I know? Apparently because I didn't completely read the instructions until after I made it! Haha.
~xoxo, hugs and quiches