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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray. Set aside.

  • 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.

Nutrition Facts

123 calories; protein 3.5g 7% DV; carbohydrates 9.2g 3% DV; exchange other carbs 0.5; dietary fiber 0.2g 1% DV; sugars 0.9g; fat 7.4g 11% DV; saturated fat 2.6g 13% DV; cholesterol 4.6mg 2% DV; vitamin a iu 230.9IU 5% DV; vitamin c 4.4mg 7% DV; folate 6.2mcg 2% DV; calcium 56mg 6% DV; iron 0.6mg 3% DV; magnesium 4.9mg 2% DV; potassium 51.8mg 1% DV; sodium 178.9mg 7% DV.