Avo, Veggie & Cheese Mini Quiches



Pastry pie crust
3 eggs
1/2 cup low-fat sour cream
1/4 cup low-fat milk
1/4 tsp. salt
1/8 tsp. ground pepper
1/2 cup grated Swiss cheese
1 avocado, peeled, sliced
6 sliced broccoli florets, cooked
1 tomato, sliced or chopped and sautéed


Avo, Veggie & Cheese Mini Quiches

Serves 6

Preheat oven to 375 ̊F. Roll pastry dough out into one large rectangle. Cut to fit greased tart molds or muffin tins. Line each mold/tin with pastry, pinch along the edge to create a scalloped effect. Place tartlet mold or muffin tin on a baking sheet. Line the bottom of the mold/tins with sliced avocados and tomatoes. Top with a broccoli floret.

Place eggs, sour cream, and milk plus salt and pepper into a bowl and beat with a hand mixer. Stir in 1/4 cup of the cheese. Spoon mixture into molds and top with remaining cheese. Bake for 30 minutes or until eggs are done. Serve warm.