Mini Brocoli Quiche Recipe With Crustless Quiche

Brocoli Quiche Recipe Ingredients:

5 ounce frozen broccoli, thawed and chopped
11 ounce piecrust mix to prepare 2 crust pies
½ cup frozen or refrigerated egg product, thawed or you may even use 2 fresh whole eggs
1 cup milk, low fat or fat free
¾ cup Swiss cheese, shredded
¼ teaspoon salt
2 teaspoon fresh dill, snipped or 1 teaspoon dried dill
Non-stick cooking spray

Method:

1. Preheat the oven to 400 degree Fahrenheit.
2. Lightly coat 36 small muffin cups (around 1 ¾ inch in size) with non-stick cooking spray and leave aside.
3. According to the directions mentioned on the piecrust mix prepare pie crusts. Roll the dough with the help of a rolling pin on a lightly floured surface to get less than 1/8 inch thick rounds. Cut the rolled dough into circles using a cookie cutter or a fluted round biscuit cutter to get circles. Form a ball from the scraps and reroll the scrap dough and continue to make additional circles. Using these pastry circles, line each muffin cups.
4. Pat the thawed broccoli dry using paper towels and divide it equally among all the muffin cups lined with pastry circles. Sprinkle cheese over broccoli in all the muffin cups.
5. Combine fresh whole eggs or thawed egg product along with low fat milk, fresh or dried dill, and salt in a separate bowl. Spoon about 2 teaspoon of this egg and milk mixture in each muffin cups over the broccoli and cheese layer.
6. Place the muffin cups in the preheated oven and bake for about 20 to 25 minutes or until the contents are set and puffed. Remove the cups from the oven when done and let them cool on the wire rack for 5 to 6 minutes. Loosen the pan when the muffin cups are warm enough to handle. Serve tiny broccoli quiches warm. This recipe makes about 18 servings.

Health Tip:

• Tiny broccoli quiche is a low calorie, diabetes friendly recipe which provides about 123 calories and 7 gm fat per serving.
• To decrease the total fat and cholesterol content of this recipe further, use only 2 to 3 egg whites instead of 2 whole eggs and skip the egg yolks altogether. Egg yolks are a concentrated source of cholesterol which should be avoided if you are on a cholesterol restricted diet. This little healthy change in the recipe will also help to decrease the total calories of the recipe.