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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