Low Fat Ouiche Nibblers

12 Servings


1 tablespoon (15 ml) olive oil
1/2 cup (75 g) red bell pepper, 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.

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