Source: dLife

A low fat quiche recipe using whole wheat tortillas and flavored with onion, mustard and cheddar cheese.

Servings

1 butter flavored cooking spray
0.5 cup fresh chopped red onion
1 large garlic cloves , minced
0.33 cup fat free milk
6 egg whites
2 tsp dijon mustard
1 pinch salt (to taste)
1 pinch black pepper , ground (to taste)
6 whole wheat tortillas
12 oz reduced fat sharp cheddar cheese
4 asparagus spears, fresh, small , thinly sliced into small discs

1 Preheat the oven to 375 degrees F.
2 Mist 12 cups of a standard size, nonstick muffin tin with cooking spray. Set aside.
3 Spray a small, nonstick skillet with cooking spray and place it over medium heat. Toss in the onion and garlic. Cook, mixing occasionally, for about 5 minutes, or until almost tender. Taking the pan off the heat, place to the side for later.
4 In a large measuring cup, blend the milk, egg whites, mustard, salt, and pepper. Whisk to mix well. Set aside.
5 With a 3 ¾ round cookie cutter, cut circles out of each tortilla. Fit each into one of the 12 cups in the prepared tin, taking care not to tear the circles.
6 Distribute the cheese, asparagus, and reserved onion combination between the cups.
7 Add the egg white mixture evenly into each cup until it is three-quarters filled. (If a small amount is left over, get rid of it.)
8 Bake for 20-22 minutes or until the egg-white mixture has set and the tortillas are evenly crisped around the edges. Serve right away.

If a cookie cutter isn't on hand, one can easily use a 3 3/4" diameter can, or cutting 3 3/4" circles using a butter knife. It is very important not to use low-carb tortillas, as this will cause them to burn instead of crisping.