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Details

• Servings: 24
• Serving Size: 1 mini quiche

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Ingredients

• 1 large portobello mushroom, chopped
• 1 cup spinach
• 1 Tbsp olive oil
• 1/4 cup sun-dried tomatoes
• 1/4 cup skim milk
• 12 egg whites
• 1/2 cup shredded reduced fat Swiss cheese
• 1 tsp hot sauce (optional)
• 1 package refrigerated pie crusts

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Preparation

1. Preheat oven to 375°
2. In a skillet, sauté mushrooms and spinach with olive oil over moderate heat until mushrooms are softened. Transfer mixture to a large bowl and add sun dried tomatoes, milk, egg whites, cheese and tabasco.
3. On a floured surface, roll pie crust thin. With a round cookie cutter, cut out 24 circles. Coat a muffin pan with nonstick cooking spray. Press individual circles into muffin cups. Fill muffin cups with quiche mixture.
4. Bake for 18 to 20 minutes or until centers of quiches are set. Cool 5 minutes before removing from pan.

Nutrition Facts

Calories	47
Total Fat	2g
Sat Fat	1g
Cholesterol	1mg
Sodium	78mg
Total Carbs	3g
Proteins	3g