Vegetable Quiches

• 3 (7 -8 inch) flour tortillas
• 2 ounces shredded reduced-fat swiss cheese, cheddar (1/2 cup) or 2 ounces mozzarella cheese (1/2 cup)
• 1 cup broccoli floret
• 12 small sweet red pepper, cut into thin strips (1/2 cup)
• 2 medium green onions, sliced
• 1 cup Egg Beaters egg substitute, fat-free
• 34 cup fat-free evaporated milk
• 14 teaspoon dried thyme, crushed
• 18 teaspoon salt
• 18 teaspoon black pepper
• 4 slices sweet red peppers (thin strips) (optional)

1. 1.
2. Coat three 6- to 7-inch individual round baking dishes or pans* with nonstick cooking spray.
3. Carefully press tortillas into dishes or pans.
4. Sprinkle with cheese.
5. 2.
6. 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.
7. Drain well.
8. Sprinkle cooked vegetables over cheese in baking dishes or pans.
9. 3.
10. In a medium mixing bowl stir together egg product, evaporated milk, thyme, salt, and black pepper.
11. Pour over vegetables in baking dishes or pans.
12. Place on a baking sheet.
13. 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.
14. Let stand for 5 minutes before serving.
15. Garnish with additional strips of sweet pepper, if desired.
16. Makes 6 servings.
17. *Note: Or, coat six 6-ounce custard cups with nonstick cooking spray.
18. Cut each tortilla into 6 wedges.
19. To form crust, press 3 tortilla wedges into each custard cup with points toward center.
20. Tortillas do not have to cover cups completely.
21. Continue as above.

flour tortillas, swiss cheese, broccoli floret, sweet red pepper, green onions, egg beaters, milk, thyme, salt, black pepper, sweet red peppers

Taken from www.food.com/recipe/vegetable-quiches-248976 (may not work)