Turkey Sausage Quiche In Crepe Cups
|Vegetable oil||1 Teaspoon|
|Vegetable cooking spray||1|
|Smoked turkey sausage||4 Ounce, chopped|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||8 Ounce, thawed (1 Carton)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Instant nonfat dry milk powder||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Frozen broccoli flowerets||3⁄4 Cup (12 tbs), thawed and cut into bite-size pieces|
|Shredded reduced fat sharp cheddar cheese||2 Ounce (1/2 Cup)|
Combine first 5 ingredients in a medium bowl, stirring with a wire whisk just until no lumps remain.
Cover and refrigerate at least 1 hour.
Coat a 7 or 8-inch crepe pan or skillet with cooking spray; place over medium heat until hot.
Pour 3 tablespoons batter into pan, and quickly tilt pan in all directions so batter covers pan in a thin film.
Cook 1 minute or until crepe can be shaken loose from pan.
Flip crepe, and cook about 30 seconds.
Remove from pan; place crepe on a towel to cool.
Stack between layers of wax paper to prevent sticking.
Repeat until all batter is used.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add sausage, green pepper, and onion; saute 5 to 7 minutes or until green pepper and onion are tender.
Remove from heat.
Combine 1 carton egg substitute, 1/2 cup milk, milk powder, 1 tablespoon flour, and garlic powder in a small bowl; stir until smooth.
Spray 4 (10-ounce) custard cups with cooking spray.
Place 1 crepe in each cup, pressing in center to form a cup.
Spoon sausage mixture and broccoli into crepe shells.
Sprinkle with cheese.
Pour egg substitute mixture into shells.
Place cups on a baking sheet; bake, uncovered, at 400° for 15 minutes.
Cover; bake 15 minutes or until a knife inserted in centers comes out clean.
Remove from oven; let stand 5 minutes.
To remove shells from cups, run a knife around side of each cup, and carefully lift shell out.