Mini Vegetable Quiches


  • 2 cups vegetables, diced
  • 2 tablespoons green onions, chopped (optional)
  • 2 tablespoons butter
  • 3 (8 inch) flour tortillas, each cut into 8 triangles
  • 1 cup Egg Beaters egg substitute
  • 1 cup skim milk
  • ½ teaspoon dried basil leaves

1 Saute vegetables (I used red & green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender. 2 Grease 6 (6-ounce)custard cups. 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...

View full recipe at SpringPad


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