Mini Vegetable Quiches - cooking recipe

Ingredients

2 cups vegetables, diced
2 tablespoons green onions, chopped (optional)
2 tablespoons butter
3 (8 inch) flour tortillas, each cut into 8 triangles
1 cup Egg Beaters egg substitute
1 cup skim milk
1/2 teaspoon dried basil leaves

Preparation

Saute vegetables (I used red & green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender.
Grease 6 (6-ounce)custard cups.
Arrange 4 tortilla pieces into the custard cups placing the points at the center of the bottom of each cup and pressing them down to form the shape of the cup.
Divide the sauteed vegetables evenly between the custard cups.
Combine Egg Beaters, milk and basil (I used fresh basil) and pour evenly into the cups.
Place the cups onto a baking sheet and bake at 375 degrees for 20 to 25 minutes, until egg mixture if firm and toothpick inserted in the center comes out clean.
Let it sit 5 minutes before serving.