Vegetable Quiches

3 7- or 8-inch flour tortillas
Nonstick cooking spray
2 ounces shredded reduced-fat Swiss, cheddar, or mozzarella cheese (1/2
cup)
1 cup broccoli flowerets
1/2 of a small red sweet pepper, cut into thin strips (1/2 cup)
2 green onions, sliced
1 8-ounce carton refrigerated or frozen egg product, thawed (about 1 cup)
3/4 cup evaporated fat-free milk
1/4 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
Thin strips red sweet pepper (optional)

Coat three 6- to 7-inch individual round baking dishes or pans* with
nonstick cooking spray. 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 onions in a small amount of
boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle
cooked vegetables over cheese in baking dishes or pans. In a medium mixing
bowl stir together egg product, evaporated 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 serving. Garnish with additional strips of sweet pepper, if
desired.

*Note: Or, coat six 6-ounce custard cups with nonstick cooking spray. 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 above.


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