Vegetable Quiches
Ingredients
- 3 (7 -8 inch) flour tortillas ⓘ
- 2 ounces shredded reduced-fat swiss cheese, cheddar (1/2 cup) or 2 ounces mozzarella cheese (1/2 cup) ⓘ
- 1 cup broccoli floret ⓘ
- 12 small sweet red pepper, cut into thin strips (1/2 cup) ⓘ
- 2 medium green onions, sliced
- 1 cup Egg Beaters egg substitute, fat-free ⓘ
- 34 cup fat-free evaporated milk ⓘ
- 14 teaspoon dried thyme, crushed ⓘ
- 18 teaspoon salt
- 18 teaspoon black pepper ⓘ
- 4 slices sweet red peppers (thin strips) (optional) ⓘ
Instructions
- 1.
- 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.
- 2.
- 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.
- 3.
- 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.
- Makes 6 servings.
- *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.
Nutrition & Diet Analysis (per serving)
387
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).