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Veggie Quiches
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
*
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.
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