Smoked Salmon Quiche with Dill

This is a Cooking Light recipe to which I added the crust and made them mini instead of doing in one 9-inch pie plate. All the other instructions are the same (including the baking temp and time), but without a crust, so spray the pie plate with cooking spray before adding the egg mixture.

Ingredients:

• 2 pre-made pie crusts (raw)
• 1 1/4 cups fat-free evaporated milk
• 1/4 cup fat-free sour cream
• 1 teaspoon Dijon mustard
• 4 large egg whites
• 1 large egg
• 1/2 cup (2 ounces) shredded Gouda cheese
• 1/2 cup thinly sliced green onions
• 1 cup smoked salmon, chopped
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon black pepper
• Cooking spray

Preparation:

1. Preheat oven to 350°.
2. Use pie crust dough to cut out 12-14 circles with approximately 5-inch diameters (if using regular-sized muffin tin). Carefully press crust rounds into muffin tins.
3. Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Distribute egg mixture evenly into crust-lined muffin tins. Bake at 350° for 35 minutes. Let stand 15 minutes.

*FYI: I had enough filling and dough or 14 quiches, and since my muffin tin only holds 12, I had to bake 12, let them cool before removing them from the pan, and then bake 2 more (so the whole process took me a couple hours)! I think Santa may need to get me another muffin tin so I can have 2 going at the same time. :)
Enjoy!

Nutritional Information (for Cooking Light version):
Calories: 95
Calories from fat: 28%
Fat: 3g
Saturated fat: 1.5g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.2g
Protein: 8.8g
Carbohydrate: 7.5g
Fiber: 0.2g
Cholesterol: 37mg
Iron: 0.3mg
Sodium: 223mg
Calcium: 171mg