Mini Vegetable Quiches
|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|
In medium nonstick skillet, over medium-high heat, saute vegetables and green onions in margarine until tender.
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.