TINY BROCCOLI QUICHES

Tiny Broccoli Quiches Recipe

Prep Time: 45 mins 

 Cook Time: 25 mins

Total Time: 1 h 10 mins

Ingredients

• 11 ounce(s) piecrust mix (for 2-crust pie)
• 5 ounce(s) broccoli, frozen chopped
• 3/4 cup(s) cheese, Swiss, shredded
• 1 cup(s) milk, fat-free
• 1/2 cup(s) refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
• 2 teaspoon dill, snipped or 1 teaspoon dried dill
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 400°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.

Nutritional Info (Per serving):

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

Exchanges: Starch: 0.5, Lean Meat: 0.5, Fat: 1

Carb Choices: 0.5

 

GRILLED VEGETABLES

Ingredients

Prep Time: 10 to 20 minutes
Grilling Time: 20 to 40 minutes

2 large potatoes (id drop the potatoes, lowers the carbs)
1 medium zucchini
1 medium yellow squash
1 small red onion
1 small white onion
2 Tbsp. crushed garlic
1 tsp. pepper
1/2 tsp. white pepper
1 Tbsp. fresh basil leaves
3 Tbsp. oil
Cooking Instructions

Slice potatoes paper thin.

Slice zucchini and squash 1/4" thick.

Slice onion.

Combine all ingredients in a large mixing bowl.

Cut a piece of heavy duty foil large enough to hold all ingredients. Spoon vegetables into center of foil. Close tightly.

Place on preheated grill. Grill over medium heat for 20 to 40 minutes, turning every 5 minutes. Open and jag potatoes after 20 minutes to see if the vegetables are done to you liking. Close up and continue grilling if you want them more tender, checking again after 10 minutes. Continue until they are as tender as you want them.

Servings Per Recipe: 1

Exchange List Values:
Starch 1.0
Vegetable 1.0
Fat 1.0
Calories 155 (Calories from Fat 65)
Total Fat 7 gm (Saturated Fat 0.6 gm Trans Fat 0.0 gm
Polyunsat Fat 2.2 gm
Monounsat Fat 4.1 gm
Cholesterol 0 mg)
Sodium 8 mg

Total Carbohydrate 21 gm

Dietary Fiber 3 gm
Sugars 4gm

Protein 3 gm