Tiny Broccoli Quiche

By razrox423

Nutritional Info (Per serving):
Calories: 123
Saturated Fat: 3g
Sodium: 179mg
Dietary Fiber: 0g
Total Fat: 7g
Carbs: 9g
Cholesterol: 5mg
Protein: 3g

Exchanges: Starch: 0.5, Lean Meat: 0.5, Fat: 1
Carb Choices: 0.5

Ingredients

• 11 oz piecrust mix (for 2-crust pie)
• 5 oz frozen broccoli, chopped
• 3/4 C swiss cheese, shredded
• 1 C milk, fat-free
• 1/2 C refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
• 2 tsp dill, snipped or 1 tsp dried dill
• 1/4 tsp salt

Details

Servings 18

Preparation

Step 1

1. Preheat oven to 400°F. Lightly coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray. Set aside.

2. 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.

3. 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.

4. 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.