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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Redbook Using tortillas for the crust and fat-free egg product, reduced-fat cheese, and evaporated fat-free 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. 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 |
1/2 small sweet red pepper, cut into thin strips (1/2 cup) |
2 medium green onions, sliced |
1 cup egg beaters egg substitute, fat-free |
3/4 cup fat-free evaporated milk |
1/4 teaspoon dried thyme, crushed |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
4 slices sweet red peppers (thin strips) (optional) |
Directions:
1. 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. • 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. • 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.
4. • *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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