Tiny Broccoli Quiches
Preheat oven to 400 degrees F. Lightly coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray. Set aside.Advertisement
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.
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.
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 degrees F. Place frozen quiches on a baking sheet. Bake, uncovered, for 10 to 12 minutes or until heated through.
1 fat, 1/2 lean protein, 1/2 starch