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Mini Vegetable Quiches -- e-w

Source of Recipe

Best Recipes Diabetic Cooking 2003
Mini Vegetable Quiches
Serves: 8

2 c. cut-up vegetables (bell peppers, broccoli, zucchini and/or carrots)
2 T. chopped green onions
2 T. Fleischmann�s Original Margarine
4 (8-inch) flour tortillas, each cut into 8 triangles
1 c. EGG BEATERS Healthy Real Egg Product
1 c. skim milk
1/2 tsp. dried basil leaves

In medium nonstick skillet over medium-high heat, saut� vegetables and green onions in margarine until tender. Arrange 4 tortilla pieces in each of 8 (6-oz.) greased custard cups or ramekins, placing points of tortilla pieces at center of bottom of each cup and pressing lightly to form shape of cup.

Divide vegetable mixture evenly among cups. In small bowl combine Egg Beaters, milk and basil. Pour evenly over vegetable mixture. Place cups on baking sheet. Bake at 375� for 20-25 minutes or until puffed and knife inserted in the centers comes out clean. Let stand 5 minutes before serving.

One cup equals: 115 calories�4 gm fat (1 gm saturated)�14 gm carbohydrate�1 mg cholesterol�1 gm fiber�6 gm protein�184 mg sodium +++EXC: 1/2 starch�2 vegetable� 1/2 fat +++WWP: 2