Using tortillas for the crust and fat-free egg product, reduced-fat cheese, and
evaporated skim milk for the filling cuts the fat down to just 4 grams per serving.
A traditional quiche has more than 20 grams of fat per serving.
Nonstick spray coating
3 (7- or 8-inch) flour tortillas
1/2 cup shredded
reduced-fat Swiss, Cheddar or mozzarella cheese
1 cup broccoli florets
of a small red sweet pepper, cut into thin strips (1/2 cup)
Spray three 6- to 7-inch individual round baking dishes* with nonstick coating.
Carefully press tortillas into dishes or pans.
Sprinkle with cheese.
In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips,
and the green onion in a small amount of boiling water about 3 minutes or until
crisp-tender. Drain well.
Sprinkle cooked vegetables over cheese in baking dishes
In a medium mixing bowl stir together egg product, evaporated skim milk, thyme,
salt, and black pepper.
Pour over vegetables in baking dishes or pans. Place on
a baking sheet.
Bake in a 375 degree F oven for 25 to 30 minutes or until puffed
and a knife inserted near center of each comes out clean.
Let stand for 5 minutes before
Garnish with additional strips of sweet pepper, if desired.
* Or, spray six 6-ounce custard cups with nonstick coating. Cut each tortilla
into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with
points toward center. Tortillas do not have to cover cups completely. Continue as