Breakfrast Veggie Quiches

Ingredients


* 3 (7-8 inch) flour tortillas

* 2 oz. reduced-fat Swiss cheese, shredded

* 1 cup broccoli florets

* 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 tsp. dried thyme, crushed

* 1/8 tsp. salt

* 1/8 tsp. black pepper

* 4 slices sweet red peppers, thinly strips

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Methods/steps

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-degrees. Heat 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.