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Whole Wheat Spinach Ricotta Quiche Cups

Whole Wheat Spinach Ricotta Quiche Cups

  By RFChef  

August 23, 2012

These Whole Wheat Spinach Ricotta Quiche Cups are perfect for your next brunch or baby shower.

Whole Wheat Spinach Ricotta Quiche Cups

Directions

1Preheat oven to 350°F.

2Spray10, 2 1/2-inch muffin cups with nonstick cooking spray.

3Soften tortillas by heating in microwave on HIGH (100%) power for 10 seconds.

4Press tortillas into muffin cups to form quiche crusts.;

5Whisk evaporated milk, egg substitute, spinach, ricotta and Swiss cheeses, salt and pepper in medium bowl until blended.

6Spoon about 1/2 cup of mixture into prepared quiche bases, dividing evenly.

7Stir mixture frequently to evenly distribute ingredients.;

8Bake for 30 to 35 minutes or until knife inserted near centers comes out clean and tortilla edges are lightly browned.

9Cool in pan for 5 minutes.

10Carefully remove quiches. Serve warm.

TIPS: • 1/2 cup finely chopped ham maybe added to the milk mixture. • Quiche cups can be made ahead and frozen. To reheat, place on baking sheet and bake in preheated 325º F oven for 25 to 30 minutes or, place in 2 to 4 quiche cups on microwave-safe plate and microwave on MEDIUM-HIGH (70%) power for 2 1/2 to 5 minutes or until hot.

Source: Family Features

Ingredients

Nonstick cooking spray;

1 package (10 ounces) whole-wheat 6-inch tortillas;

1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk;

1 cup egg substitute or 4 large eggs;

1 cup chopped baby spinach leaves;

1/2 cup part-skim ricotta cheese;

1/2 cup (2 ounces) shredded Swiss cheese;

1/4 teaspoon salt;

1/4 teaspoon ground black pepper;

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