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ShareTiny Broccoli Quiches
Nutrition Facts Per Serving:
- Servings Per Recipe: 18
- Calories: 123
- Protein(gm): 3
- Carbohydrate(gm): 9
- Fat, total(gm): 7
- Cholesterol(mg): 5
- Saturated fat(gm): 3
- Sodium(mg): 179
- Starch(d.e): 1
- Lean Meat(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- Nonstick cooking spray
- 1 11 ounce package piecrust mix (for 2-crust pie)
- 1/2 of a 10-ounce package frozen chopped broccoli, thawed and drained
- 3/4 cup finely shredded Swiss cheese (3 ounces)
- 1 cup fat-free milk
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
- 2 teaspoons snipped fresh dill or 1 teaspoon dried dill
- 1/4 teaspoon salt
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).
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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.
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