Vegetable Quiches

Cut fat from a traditional quiche by using fat-free egg product, reduced-fat cheese, and evaporated fat-free milk for the filling.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 25 mins 375°F
  • Stand: 5 mins

Vegetable Quiches

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Directions

  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.

From the Test Kitchen

*

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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Nutrition Facts (Vegetable Quiches)

  • Per serving:
  • 133 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 6 mg chol. ,
  • 333 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 10 g pro.
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