2cupsmixed vegetables of your choicefinely chopped
Instructions
Heat oven to 400°. Spray bottoms of 12 cup muffin tin with non-stick spray.
Bring pie crusts to room temperature. Roll out pie crusts onto cutting board. Using a 4-inch round cookie cutter, cut out rounds from crust. Place each round in well of muffin tin and press into tin.
You will have some overlapping edges. Bake 4-5 minutes or until very lightly browned but not fully cooked. Reduce oven temperature to 350° when crusts are out of oven.
Meanwhile, mix Eggbeaters and milk together in medium bowl and set aside.
Once crusts are out of the oven, add 1-2 tablespoons of cheese to each cup. Then add up to 1 tablespoon bacon and/or vegetables to each cup, customizing to individual preferences. Pour egg mixture over top o other ingredients.
Bake for 8-10 minutes or until egg is set. Remove from cups and serve.
Notes
Vegetables that work well in the quiches include: chopped baby spinach, broccoli, tomatoes, bell peppers, onions, etc.I used a ladle to pour egg mixture into the cups.