Make Ahead, Quick Fix
Mini Quiche Boats
Prep Time: 10 Minutes Start to Finish: 30 Minutes 6 servings
- 12 mini boat-shaped soft flour tortillas (from two 6.7-oz packages)
- ½ cup chopped green bell pepper
- ½ cup chopped tomato
- ¼ cup chopped onion
- 2 eggs
- ½ cup whipping cream
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup shredded Cheddar cheese (1 oz)
1 Heat oven to 350°F. Line cookie sheet with foil. Place tortillas on cookie sheet.
2 In 8-inch nonstick skillet, cook bell pepper, tomato and onion 3 to 5 minutes, stirring occasionally, to soften. In medium bowl, beat eggs, cream, salt and pepper with whisk.
3 Spoon 2 teaspoons vegetable mixture into each tortilla; top each with 1 teaspoon cheese and 1½ tablespoons egg mixture.
4 Bake 15 to 18 minutes or until knife inserted in center comes out clean.
1 Serving (2 Boats): Calories 200; Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 95mg; Sodium 320mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 5g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Lean Meat, 2½ Fat Carbohydrate Choices: 1
Make-Ahead Magic To make breakfast easier, freeze the mini quiches! Bake as directed, then cool 15 minutes. Place in single layer in freezer container; cover and freeze up to 2 months. To reheat, place on cookie sheet. Bake at 375°F for 16 to 20 minutes or until hot.
Kitchen Secrets Vary the cheese to use your favorite or what you have on hand. A three-cheese blend or pepper Jack are great choices.
