Mini Brown Rice Quiches

Prep time: 10 minutes | Cook time: 14 minutes | Serves 6

4 ounces (113 g) diced green chilies

3 cups cooked brown rice

1 cup shredded reduced-fat Cheddar cheese, divided

½ cup egg whites

¹⁄₃ cup fat-free milk

¼ cup diced pimiento

½ teaspoon cumin

1 small eggplant, cubed

1 bunch fresh cilantro, finely chopped

Cooking spray

1. Spritz a 12-cup muffin pan with cooking spray.
2. In a large bowl, stir together all the ingredients, except for ½ cup of the cheese.
3. Scoop the mixture evenly into the muffin cups and sprinkle the remaining ½ cup of the cheese on top.
4. Put the muffin pan into Rack Position 1, select Convection Bake, set temperature to 400ºF (205ºC) and set time to 14 minutes.
5. When cooking is complete, remove from the oven and check the quiches. They should be set.
6. Carefully transfer the quiches to a platter and serve immediately.