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. Source: Diabetic Living Magazine

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; 7.4 g total fat; 2.6 g saturated fat; 5 mg cholesterol; 179 mg sodium. 52 mg potassium; 9.2 g carbohydrates; 0.2 g fiber; 1 g sugar; 3.5 g protein; 231 IU vitamin a iu; 4 mg vitamin c; 6 mcg folate; 56 mg calcium; 1 mg iron; 5 mg magnesium;