Vegetable QuichesUsing tortillas for the crust and fat-free egg product, reduced-fat cheese, and evaporated skim milk for the filling cuts the fat down to just 4 grams per serving. A traditional quiche has more than 20 grams of fat per serving.Nonstick spray coating3 (7- or 8-inch) flour tortillas1/2 cup shredded reduced-fat Swiss,    Cheddar or mozzarella cheese1 cup broccoli florets1/2 of a small red sweet pepper, cut into thin strips (1/2 cup)2 green onions, sliced1 (8 ounce) carton refrigerated or frozen egg product,    thawed (about 1 cup)3/4 cup evaporated skim milk1/4 teaspoon dried thyme, crushed1/8 teaspoon salt1/8 teaspoon black pepperThin strips red sweet pepper (optional)Spray three 6- to 7-inch individual round baking dishes* with nonstick coating. Carefully press tortillas into dishes or pans. Sprinkle with cheese.In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onion in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes or pans.In a medium mixing bowl stir together egg product, evaporated skim milk, thyme, salt, and black pepper. Pour over vegetables in baking dishes or pans. Place on a baking sheet. Bake in a 375 degree F oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand 5 minutes before serving. Garnish with additional strips of sweet pepper, if desired.* Or, spray six 6-ounce custard cups with nonstick coating. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with points toward center. Tortillas do not have to cover cups completely. Continue as above.Makes 6 servings.