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Mini Vegetable Quiches Recipe

Ingredients
  • 2 cups cut up vegetables- bell peppers, broccoli, zucchini, carrots etc
  • 2 tablespoons chopped green onion
  • 2 tablespoons butter or margarine
  • 4 - 8 inch - flour tortilla each cut into 8 triangles
  • 1 cup Egg Beaters
  • 1 cup Skim Milk
  • 1/2 teaspoon dried basil leaves
Directions
in a medium non-stick skillet - over med-hi heat, sauté vegetables and green onion in butter until tender. Arrange 4 tortilla triangles in each of 8 (6 oz) greased custard cups, placing points of tortilla triangles at center of bottom of each cup and pressing lightly to form shape of cup.

Divide vegetable mixture evenly among cups. Ina small bow., combine egg beaters, milk, and basil. Pour mixture evenly over vegetable mixture. Place cups on baking sheet and bake at 375° for 2-25 minutes or until puffed and knife inserted into centers comes out clean. Let stand 5 minutes before serving.

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