In an effort to contribute something vaguely healthy to our Thanksgiving Day festivities, I made a Weight Watchers recipe for bacon and cheese mini-quiches.
Here they are:
I used my new Pampered Chef mini-muffin pan. Basically, you line the mini-muffin cups with wonton wrappers. Then you fill them with a tablespoon full of a mix of 1 cup of Egg Beaters, 1/2 cup of shredded fat-free cheese, a cup and a half of fat free evaporated condensed milk, minced onion and 4 strips of crumbled bacon.
It gets baked at about 350 for 15 to 20 minutes. Watch out; if you use too much filling, the edges of your wonton wrappers will burn before your inner egg mixture cooks.
They were really, really good! I'm turning into quite the chef. Now, I just need to make that shoo-fly pie I was talking about...
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