Mini Quiches with Feta

Not just for entertaining, these yummy quiches make a great weekday lunchbox option too.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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18	frozen mini-tart shells (2" / 5 cm)
1/3 cup / 75 ml	crumbled light feta cheese
1/4 cup / 50 ml	finely chopped green onion
2 tbsp / 30 ml	finely chopped red pepper
3/4 cup / 175 g	Egg Creations Fat Free Garden Vegetable, well shaken
1/4 cup / 50 ml	milk
1/4 tsp / 1 ml	dried basil
1/4 tsp / 1 ml	each salt and pepper

Preheat oven to 375°F (190°C).
Thaw tart shells according to package directions; place on baking sheet. Evenly divide cheese, onion and red pepper between shells.
Whisk together liquid eggs, milk, basil, salt and pepper. Pour evenly into shells.
Bake for 20 to 25 minutes or until filling is set and pastry is lightly browned.

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An even more delicious way to eat your vegetables.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.