Tiny Broccoli Quiches

Tiny Broccoli Quiches

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From: Diabetic Living Magazine

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.

Ingredients 18 servings

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Original recipe yields 18 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 (11 ounce) package piecrust mix (for 2-crust pie)
  • ½ (10 ounce) package frozen chopped broccoli, thawed and drained
  • ¾ cup finely shredded Swiss cheese (3 ounces)
  • 1 cup fat-free milk
  • ½ cup refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
  • 2 teaspoons snipped fresh dill or 1 teaspoon dried dill
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Lightly coat thirty-six 1- ¾-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 ⅛ inch thick. Using a 2- ½-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.
  • To make ahead: If desired, freeze cooled quiches in a freezer container. To reheat, preheat oven to 400°F. Place frozen quiches on a baking sheet. Bake, uncovered, for 10 to 12 minutes or until heated through.

Nutrition information

  • Serving size: 2 mini quiches
  • Per serving: 123 calories; 7 g fat(3 g sat); 0 g fiber; 9 g carbohydrates; 3 g protein; 6 mcg folate; 5 mg cholesterol; 1 g sugars; 231 IU vitamin A; 4 mg vitamin C; 56 mg calcium; 1 mg iron; 179 mg sodium; 52 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ lean protein, ½ starch

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