Post by marlaoh on Mar 26, 2004 7:24:45 GMT -6
Vegetable Quiches
• 3 7- or 8-inch flour tortillas
• Nonstick cooking spray
• 2 ounces shredded reduced-fat Swiss, cheddar, or mozzarella cheese (1/2 cup)
• 1 cup broccoli flowerets
• 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 fat-free milk
• 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Thin strips red sweet pepper (optional)
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.
• 3 7- or 8-inch flour tortillas
• Nonstick cooking spray
• 2 ounces shredded reduced-fat Swiss, cheddar, or mozzarella cheese (1/2 cup)
• 1 cup broccoli flowerets
• 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 fat-free milk
• 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Thin strips red sweet pepper (optional)
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.