12 Servings
1 tablespoon (15 ml) olive oil
1/2 cup (75 g) red bell pepperr, finely chopped
1/4 cup (25 g) scallions, finely chopped
3/4 cup (180 ml) egg substitute
2 tablespoons (30 ml) skim milk
2 ounces (55 g) low fat cheddar cheese, shredded
1/8 teaspoon (0.3 g) ground black peppe
Preheat oven to 425°F (220°C, or gas mark 7).
Grease 24 mini-muffin cups with nonstick vegetable oil spray.
In a small saucepan, heat olive oil over moderate heat.
Add red bell pepper and scallions; saute for 5 minutes, or until soft.
Remove the pan from the heat and let the mixture cool slightly.
In a medium bowl, combine egg substitute, milk, cheese, and pepper.
Stir in the bell pepper mixture.
Spoon about 1 tablespoon of the mixture into each muffin cup.
Bake for 8 to 10 minutes, or until the centers are set.
Let cool for 1 minute.
Using a knife, loosen the quiches around the edges and remove.
