Tomato Mushroom and Zucchini Wrapped Quiche


Makes 12 cups
Serving size 2 cups

Pam Olive Oil Spray
2 medium zucchini (sliced) plus 1/3 cup diced
6 large eggs
1/3 cup diced tomato
1/3 cup mushroom diced
½ cup skim milk
1/3 cup reduced fat feta cheese
Salt & pepper to taste

Preheat oven to 400 degrees F and spray 12 muffin tins. Trim the ends of the zucchini and slice lengthwise with a vegetable peeler. Line the muffin cups with the zucchini strips. In a large bowl, whisk together eggs, tomato, diced zucchini, mushrooms, milk and salt and pepper. Add a bit of crumbled feta to each zucchini cup. Divide the egg mixture evenly among the cups. Bake for 18 minutes, until the edges are slightly browned. Enjoy!