Mini breakfast quiches

Yield: 12 Servings

Measure Ingredient
4 ounces Diced green chilies
2 ounces Diced pimentos; drained
3 cups Precooked white rice
2 \N Egg substitute equivalents
⅓ cup Skim milk
½ teaspoon Cumin
1 dash Salt and pepper
1 cup Low-fat cheddar cheese

Preheat the oven to 400 degrees. In a large mixing bowl, combine the chilies, pimentos, rice, eggs, milk, cumin, salt, pepper and ½ cup of the cheese. Spoon mixture evenly into muffin cups and sprinkle with remaining cheese. Bake for 12 to 15 minutes or until set. Carefully remove the quiches from the pan, arrange on a platter and serve.

Exchanges: Starch/Bread Exchange -- 1 Calories -- 88 Calories from Fat -- 16 Total Fat -- 2g Saturated Fat -- 1g Cholesterol -- 7mg Sodium -- 98mg Carbohydrate -- 13g Dietary Fiber -- 0g Sugars -- 1g Protein -- 5g

Recipe for Saturday, 3/21/98

This week's recipes are from the cookbook Easy & Elegant Entrees, featuring an array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98 NOTES : 12 servings/Serving size: 1 muffin cup You can also serve these mini quiches as an appetizer.

Recipe by:

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 27, 1998

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