Individual Three-Cheese and Vegetable Quiches

These veggie-studded crustless quiches are easy to make and reheat well. 
They are equally good for breakfast on the run or a leisurely brunch.

Serves 6; 1 quiche per serving

Cooking spray
1 teaspoon olive oil
1 cup chopped broccoli florets
1/2 cup shredded carrot
1/2 cup shredded zucchini
2 medium green onions, thinly sliced
1 1/2 cups egg substitute
1/2 cup fat-free half-and-half
1/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded low-fat Cheddar cheese
2 tablespoons shredded or grated Parmesan cheese
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon pepper

Preheat the oven to 350°F. Lightly spray a 6-cup muffin pan with cooking spray.

Heat a medium skillet over medium-high heat. Pour in the oil, swirling to coat the bottom. Cook the broccoli, carrot, zucchini, and green onions for 2 to 3 minutes, or until tender-crisp, stirring occasionally. Spoon into the muffin cups.

In a medium bowl, whisk together the remaining ingredients. Ladle into the muffin cups.

Bake for 25 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the muffin pan to a cooling rack. Let the quiches cool for 10 minutes. Using a thin spatula or flat knife, loosen the sides of the quiches. Serve warm. Refrigerate leftovers in an airtight container for up to five days. To reheat, put 2 quiches on a microwaveable plate and microwave, uncovered, on 100 percent power (high) for 1 to 1 1/2 minutes, or until warmed through.