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These elegant mini quiches make a big impression without a lot of work.

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Made with milk, cheese and eggs, this easy recipe fits the bill if you’re looking for a creative dairy dish for Chanukah. There’s even a little oil for a nod to the Chanukah tradition, without deep-frying, of course. Make a batch ahead of time so you can reheat them just before serving.

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

Preparation

  • Preheat oven to 375°
  • 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.
  • 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.
  • Bake for 18 to 20 minutes or until centers of quiches are set. Cool 5 minutes before removing from pan.

Nutrition Facts

Serving size: 1 mini quiche

Per Serving: Calories: 47, Fat: 2g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 78mg, Carbohydrates: 3g, Fiber: 0g, Protein: 3g

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Date Last Reviewed: September 25, 2019

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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