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Mini Vegetable Quiches Recipe
|Cut up vegetables||2 Cup (32 tbs) (Bell Peppers, Broccoli, Zucchini And Carrots)|
|Chopped green onions||2 Tablespoon|
|Original margarine||2 Tablespoon (Fleichmann'S)|
|8 inch flour tortillas||4 , each cut into 8 triangles|
|Egg beaters||1 Cup (16 tbs) (Healthy Real Egg Product)|
|Fat free skim milk||1 Cup (16 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1028 Calories from Fat 316
% Daily Value*
Total Fat 35 g54.4%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 5.3 mg
Sodium 1811.1 mg75.5%
Total Carbohydrates 120 g40%
Dietary Fiber 12.9 g51.4%
Sugars 24 g
Protein 54 g107.3%
Vitamin A 122.8% Vitamin C 29.6%
Calcium 47.2% Iron 33.9%
*Based on a 2000 Calorie diet
Arrange 4 tortilla pieces in each of 8 (6-ounce) 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 milk and basil.
Pour evenly over vegetable mixture.
Place cups on baking sheet.
Bake at 375°F for 20 to 25 minutes or until puffed and knife inserted into centers comes out clean.
Let stand 5 minutes before serving.