Tiny Broccoli Quiches
Recipe from
Diabetic Living
Piecrust mix helps cut the preparation time for these tiny cheese-and-broccoli tarts. Substituting liquid egg product for the whole eggs means less fat and cholesterol.
Servings:
Makes 18 servings (2 quiches per serving; 36 total).
Prep Time:
45 mins
Total Time:
1 hr 10 mins
Ingredients
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Nonstick cooking spraysee savings
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1 11-ounce packagepiecrust mix (for 2-crust pie)see savings
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1/2 of a 10-ounce packagefrozen chopped broccoli, thawed and drainedsee savings
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3/4 cupfinely shredded Swiss cheese (3 ounces)see savings
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1 cupfat-free milksee savings
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1/2 cuprefrigerated or frozen egg product, thawed, or 2 whole eggs, beatensee savings
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2 teaspoonssnipped fresh dill or 1 teaspoon dried dillsee savings
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1/4 teaspoonsaltsee savings
Directions
1.
Preheat oven to 400 degrees F. Lightly coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray. Set aside.
2.
Prepare piecrust mix according to package directions. On a lightly floured surface, roll dough to slightly less than 1/8 inch thick. Using a 2-1/2-inch fluted round biscuit or cookie cutter, cut dough into circles. Reroll scraps, cutting additional circles. Line each muffin cup with a pastry circle.
3.
Pat broccoli dry with paper towels. Divide broccoli and cheese evenly among pastry-lined muffin cups. In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup.
4.
Bake about 25 minutes or until puffed and set. Cool in pans on wire racks for 5 minutes. Loosen and remove from pans. Serve warm. Makes 18 servings (2 quiches per serving; 36 total).
Make-Ahead Hint
If desired, freeze cooled quiches in a freezer container. To reheat, preheat oven to 400 degrees F. Place frozen quiches on a baking sheet. Bake, uncovered, for 10 to 12 minutes or until heated through.
Nutrition information
Calories 123, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 179 mg, Carbohydrate 9 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch .5, Lean Meat .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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