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


Recipe Summary

1 hr 10 mins
45 mins


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

2 mini quiches
123 calories; protein 3.5g; carbohydrates 9.2g; dietary fiber 0.2g; sugars 0.9g; fat 7.4g; saturated fat 2.6g; cholesterol 4.6mg; vitamin a iu 230.9IU; vitamin c 4.4mg; folate 6.2mcg; calcium 56mg; iron 0.6mg; magnesium 4.9mg; potassium 51.8mg; sodium 178.9mg.

1 fat, 1/2 lean protein, 1/2 starch