MINI VEGETABLE QUICHES

2 cups cut-up vegetables (bell peppers, broccoli, zucchini and/or carrots)
2 tablespoons chopped green onions
2 tablespoons Fleischmann’s Margarine
4 (8-inch) flour tortillas, each cut into 8 triangles
1 cup Egg Beaters
1 cup skim milk
1/2 teaspoon dried basil leaves

In medium nonstick skillet, over medium-high heat, sauté vegetables and green onions in margarine until tender.

Arrange 4 tortilla pieces in each of 8 (6-ounce) greased custard cups or ramekins, placing points of tortilla pieces at center of bottom of cup and pressing lightly to form shape of cup. Divide vegetable mixture evenly among cups.

In small bowl, combine Egg Beaters, milk and basil. Pour evenly over vegetable mixture. Place cups on baking sheet.

Bake at 375 degrees F for 20 to 25 minutes or until puffed and knife inserted into centers comes out clean. Let stand 5 minutes before serving.

Makes 8 servings
Source: Recipe booklet: Egg Beaters - Delicious Recipes for Healthy Living, Favorite Brand Name Recipes, Vol. 5, February 20, 1996, No. 89