Tuesday, December 15, 2009

Breakfast Mini Quiches

These are a snap to make and the variations are endless. Depending on the specific ingredients, they clock in at around 55 calories apiece. I use them for a quick breakfast on those hurried mornings (my kids LOVE them), or have even served them at a Mothers' Day buffet brunch! They freeze and reheat well in the microwave.

Breakfast Mini Quiches
-1 pre-made piecrust (I like Safeway's brand)
-Nonstick cooking spray
-1 cup diced mixed vegetables (Whatever's on hand. I usually use mushrooms, onions, and red and green bell peppers. Asparagus with onion is also good.)
-6 slices low-fat turkey bacon or center-cut bacon, cooked and crumbled
-2 ounces low-fat cheddar cheese, grated (or use the pre-shredded stuff if you are in a hurry; just make sure it is reduced fat)
-3/4 cup nonfat liquid egg substitute
-salt and pepper to taste

1. Preheat oven to 350F. Using a small cookie cutter (1.5" in diameter), cut circles from the pie crust. When you have cut as many circles as you can fit, re-roll the leftover crust and keep cutting circles until you have 36 in total. Spray 2 mini muffin tins with nonstick spray. Set a dough circle into each cup. Gently press down with fingertips.

2. Spray a small skillet with nonstick spray. Sautee the vegetables for 2-3 minutes or until softened. You may need to drain them in a sieve for a couple of minutes if your vegetables are watery. Distribute the vegetables evenly atop the prepared pie crusts in the muffin tin. You will use about 1/2 tsp. for each.

3. Divide bacon evenly among each, followed by the cheese.

4. Using a glass measuring cup with a spout, add salt and pepper to egg substitute and whisk until combined. You may also add fresh herbs if you like. Carefully divide the egg substitute among the 36 muffin cups. Don't worry if some spills underneath the pie crust in your cups - it doesn't matter. Cups should be from 3/4 full to all the way full.

5. Bake at 350F for 10-13 minutes, or until egg looks completely set and edges start to brown. The egg mixture may rise significantly during the course of baking, but it will shrink back down once you remove them from the oven.