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 serving. A traditional quiche has more than 20 grams of fat per serving.

Nonstick spray coating
3 (7- or 8-inch) flour tortillas
1/2 cup shredded reduced-fat Swiss,
    Cheddar or mozzarella cheese
1 cup broccoli florets
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 skim milk
1/4 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
Thin strips red sweet pepper (optional)

Spray three 6- to 7-inch individual round baking dishes* with nonstick coating. 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 onion 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 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 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand 5 minutes before serving. Garnish with additional strips of sweet pepper, if desired.

* Or, spray six 6-ounce custard cups with nonstick coating. 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.

Makes 6 servings.