Vegetable Quiches

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Vegetable Quiches

 

3 7- or 8-inch flour tortillas

Nonstick cooking spray

2 ounces shredded reduced-fat Swiss, cheddar, or mozzarella cheese (1/2 cup)

1 cup broccoli flowerets

1/2 of a small red sweet pepper, cut into thin strips (1/2 cup)

2 green onions, sliced

1 8-ounce carton refrigerated or frozen egg product, thawed (about 1 cup)

3/4 cup evaporated fat-free milk

1/4 teaspoon dried thyme, crushed

1/8 teaspoon salt

1/8 teaspoon black pepper

Thin strips red sweet pepper (optional)

 

Coat three 6- to 7-inch individual round baking dishes or pans* with nonstick

cooking spray. Carefully press tortillas into dishes or pans. Sprinkle with

cheese.

 

In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips,

and the green onions in a small amount of boiling water about 3 minutes or until

crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking

dishes or pans.

 

In a medium mixing bowl stir together egg product, evaporated milk, thyme, salt,

and black pepper. Pour over vegetables in baking dishes or pans. Place on a

baking sheet. Bake in a 375 degree F. oven for 25 to 30 minutes or until puffed

and a knife inserted near center of each comes out clean. Let stand for 5

minutes before serving. Garnish with additional strips of sweet pepper, if

desired.

 

*Note:

Or, coat six 6-ounce custard cups with nonstick cooking spray. Cut each tortilla

into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with

points toward center. Tortillas do not have to cover cups completely. Continue

as above.

 

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