Tiny Broccoli Quiches

Tiny Broccoli Quiches - 9g Carbs, 0g Fiber

From: Diabetic Living Diet Online Servings: 18 Contains Wheat/Gluten Contains Dairy Contains Egg Diabetes-Friendly Prep Time: 45 mins Cook Time: 25 mins Total Time: 1 h 10 mins

11 oz piecrust mix (for 2-crust pie) 5 oz broccoli, frozen and chopped 3/4 cup cheese, Swiss 1 cups milk, fat-free 1/2 cup refrigerated or frozen egg product, thawed, or    2 whole eggs, beaten 2 tsp dill 1/4 tsp salt

1. Preheat oven to 400 degrees F. Lightly coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray. Set aside.

2. Prepare piecrust mix according to package directions. On a lightly floured surface, roll dough to slightly less than 1/8 inch thick. Using a 2 1/2-inch fluted round biscuit or cookie cutter, cut dough into circles. Reroll scraps, cutting additional circles. Line each muffin cup with a pastry circle.

3. Pat broccoli dry with paper towels. Divide broccoli and cheese evenly among pastry-lined muffin cups. In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup.

4. Bake about 25 minutes or until puffed and set. Cool in pans on wire racks for 5 minutes. Loosen and remove from pans. Serve warm.

Nutrition per Serving: 123 Calories, 7g Total Fat, 3g Saturated Fat, 179mg Sodium, 9g Carbs, 0g Dietary Fiber, 5mg Cholesterol, 3g Protein

Exchanges: 1/2 Starch, 1/2 Lean Meat, 1 Fat Carb Choices: 1/2

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