47
CRUSTLESS MINI
QUICHES
A healthy appetizer is hard to find. That’s
why these mini quiches are a welcome
addition to your recipe files. With broccoli
and corn, these cheesy bites are a nutritious
and tasty opener to any meal!
Serves:
6
Serving Size:
2 mini quiches
Prep Time:
15 minutes
Inactive:
2 minutes
Cook:
20 minutes
TOTAL:
37 minutes
INGREDIENTS:
• 6 saltine crackers, crushed into crumbs
• 2 tablespoons parmesan cheese
• 2 cups fresh or frozen broccoli
• ½-cup corn
• ¾-cup reduced-fat cheddar cheese
• 1 carton Egg Beaters
INSTRUCTIONS:
Preheat oven to 350 degrees. Generously spray 12 regular muffin cups with cooking spray. Mix together
cracker crumbs and parmesan cheese in small bowl; set aside. Place broccoli in microwave-safe bowl
with 1 tablespoon water; cover and microwave on high for 2 minutes and drain well. Chop the broccoli
into smaller pieces and spoon evenly into muffin cups. Top evenly with corn, crumb mixture and ched-
dar cheese. Pour Egg Beater evenly over the filled cups. Bake the muffin cups for 18 to 20 minutes or
until puffed and a knife inserted in center comes out clean. Let stand 2 minutes, run table knife around
edge to loosen.
NUTRITIONAL VALUE:
Calories: 176
Sodium: 394 mg
Fat: 7 g
Carbohydrates: 12 g
Protein: 16 g
Sugars: 2 g
WHITE
POINTS PER
SERVING
5
MIRIAM
Store 8539
Littleton, NH
