Vegetable Quiches Recipe

Name: Vegetable Quiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (7 -8 inch) flour tortillas; 2 ounces shredded reduced-fat swiss cheese, cheddar (1/2 cup) or 2 ounces mozzarella cheese (1/2 cup); 1 cup broccoli floret; 12 small sweet red pepper, cut into thin strips (1/2 cup); 2 medium green onions, sliced; 1 cup Egg Beaters egg substitute, fat-free; ¾ cup fat-free evaporated milk; ¼ teaspoon dried thyme, crushed; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 4 slices sweet red peppers (thin strips) (optional)

Servings: persons

3 (7 -8 inch) flour tortillas
2 ounces shredded reduced-fat swiss cheese, cheddar (1/2 cup) or 2 ounces mozzarella cheese (1/2 cup)
1 cup broccoli floret
12 small sweet red pepper, cut into thin strips (1/2 cup)
2 medium green onions, sliced
1 cup Egg Beaters egg substitute, fat-free
¾ cup fat-free evaporated milk
¼ teaspoon dried thyme, crushed
⅛ teaspoon salt
⅛ teaspoon black pepper
4 slices sweet red peppers (thin strips) (optional)

1
1.
2
Coat three 6- to 7-inch individual round baking dishes or pans* with nonstick cooking spray.
3
Carefully press tortillas into dishes or pans.
4
Sprinkle with cheese.
5
2.
6
In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onions in a small amount of boiling water about 3 minutes or until crisp-tender.
7
Drain well.
8
Sprinkle cooked vegetables over cheese in baking dishes or pans.
9
3.
10
In a medium mixing bowl stir together egg product, evaporated milk, thyme, salt, and black pepper.
11
Pour over vegetables in baking dishes or pans.
12
Place on a baking sheet.
13
Bake in a 375 degree F. oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean.
14
Let stand for 5 minutes before serving.
15
Garnish with additional strips of sweet pepper, if desired.
16
*Note: Or, coat six 6-ounce custard cups with nonstick cooking spray.
17
Cut each tortilla into 6 wedges.
18
To form crust, press 3 tortilla wedges into each custard cup with points toward center.
19
Tortillas do not have to cover cups completely.
20
Continue as above.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 (7 -8 inch) flour tortillas, 2 ounces shredded reduced-fat swiss cheese, cheddar (1/2 cup) or 2 ounces mozzarella cheese (1/2 cup), 1 cup broccoli floret, 12 small sweet red pepper, cut into thin strips (1/2 cup), and more.

Yes, Vegetable Quiches falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Quiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions