Tiny Broccoli Quiches

Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * From: Diabetic Living Diet Online
 * Prep Time: 45 minutes
 * Cook Time: 25 minutes
 * Total Time: 1 hour 10 minutes
 * Servings: 18

Ingredients

 * 1 x 11 oz pie crust mix (for 2-crust pie)
 * 5 oz broccoli, frozen and chopped
 * ¾ cup cheese, Swiss
 * 1 cups milk, fat-free
 * ½ cup refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
 * 2 tsp dill
 * ¼ tsp salt

Directions

 * 1) Preheat oven to 400°F.
 * 2) Lightly coat thirty-six 1¾-inch muffin cups with nonstick cooking spray. Set aside.
 * 3) Prepare pie crust mix according to package directions.
 * 4) On a lightly floured surface, roll dough to slightly less than ⅛ inch thick.
 * 5) Using a 2½-inch fluted round biscuit or cookie cutter, cut dough into circles.
 * 6) Re-roll scraps, cutting additional circles.
 * 7) Line each muffin cup with a pastry circle.
 * 8) Pat broccoli dry with paper towels.
 * 9) Divide broccoli and cheese evenly among pastry-lined muffin cups.
 * 10) In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup.
 * 11) Bake about 25 minutes or until puffed and set.
 * 12) Cool in pans on wire racks for 5 minutes.
 * 13) Loosen and remove from pans.
 * 14) Serve warm.

Nutritional information
Per Serving:
 * 123 Calories | 7 g Total Fat | 3 g Saturated Fat | 179 mg Sodium | 9 g Carbs | 0 g Dietary Fiber | 5 mg Cholesterol | 3 g Protein
 * Exchanges: ½ starch, ½ lean meat, 1 fat
 * Carb Choices: ½