1. Heat oven to 375°F. Spray 24-cup miniature muffin pan with nonstick cooking spray. Unroll one pie crust onto cutting board. Using a 2 1/2-inch round cookie cutter, cut 12 rounds. Press each round into muffin pan. Repeat with remaining crust. Divide cheese into bottom of each cup.
2. In medium nonstick skillet cook bacon over medium-high heat until crisp; drain grease. Reduce heat to low. Add spinach. Cook until spinach is wilted. Remove from heat. Stir in roasted red peppers. Divide spinach mixture equally into bottom of each muffin cup.
3. In 2-cup glass measuring cup stir together Better'n Eggs and milk. Pour Better'n Eggs mixture into each cup filling up to 2/3 full. Bake for 22 to 28 minutes or until quiche is puffed and golden brown. Cool slightly. Carefully remove from pan using tip of knife. Serve warm.
Tips:
If you do not have a 2 1/2-inch cookie cutter, use a similar diameter glass or jar.
Recipe can easily be doubled.
Serving Size: |
1 quiche |
|
Calories: |
109 |
% Daily
Value* |
|
Total Fat |
7 (g) | 10% |
| |
|
| | Sat Fat |
2 (g) | 10% |
| |
|
| | Trans Fat |
2 (g) | |
|
| Cholesterol |
3 (mg) | 1% |
|
Sodium |
158 (mg) | 7% |
|
Total
Carbohydrate |
9 (g) | 3% |
| |
|
| | Dietary Fiber |
1 (g) | 2% |
| |
|
| | Sugar |
0 (g) | |
|
Protein |
3 (g) | 6% |
|
Calcium |
19 (mg) | 2% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
0107e Copyright © 2006 Better'n Eggs
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