Recipe for cooking vegetable quiches

Quick Meals- Salad and Quiche :: Quiche

Vegetable Quiches

Using tortillas for the crust and fat-free egg product, reduced-fat cheese, and evaporated skim milk for the filling cuts the fat down to just 4 grams per servings. A traditional quiche has more than 20 grams of fat per servings.

Nonstick spray coating
3 (7- or 8-in.) flour tortillas
1/2 C. shredded reduced-fat Swiss,
    Cheddar or mozzarella cheese
1 C. broccoli florets
1/2 of a sm. red sweet pepper, cut into thin strips (1/2 C.)
2 green onions, sliced
1 (8 oz.) carton refrigerated or frozen egg product,
    thawed (about 1 C.)
3/4 C. evaporated skim milk
1/4 tsp. dried thyme, crushed
1/8 tsp. salt
1/8 tsp. black pepper
Thin strips red sweet pepper (optional)

Spray three 6- to 7-in. individual round baking dishes* with nonstick coating. Carefully press tortillas into dishes or pans. Sprinkle with cheese.

In a sm. covered saucepan cook the broccoli, the 1/2 C. sweet pepper strips, and the green onion in a sm. amount of boiling water about 3 min. or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes or pans.

In a med. mixing bowl stir together egg product, evaporated skim 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 min. or until puffed and a knife inserted near center of each comes out clean. Let stand 5 min. before servings. Garnish with additional strips of sweet pepper, if desired.

* Or, spray six 6-oz. custard C. with nonstick coating. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard C. with points toward center. Tortillas do not have to cover C. completely. Continue as above.

Makes approximately 6 servings.