Mini Vegetable Quiches

1. 1

   Saute vegetables (I used red & green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender.

2. 2

   Grease 6 (6-ounce)custard cups.

3. 3

   Arrange 4 tortilla pieces into the custard cups placing the points at the center of the bottom of each cup and pressing them down to form the shape of the cup.

4. 4

   Divide the sauteed vegetables evenly between the custard cups.

5. 5

   Combine Egg Beaters, milk and basil (I used fresh basil) and pour evenly into the cups.

6. 6

   Place the cups onto a baking sheet and bake at 375 degrees for 20 to 25 minutes, until egg mixture if firm and toothpick inserted in the center comes out clean.

7. 7

   Let it sit 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.