• 1 (11 ounce) package piecrust mix
• ½ (10 ounce) package frozen chopped broccoli, thawed and drained
• ¾ cup finely shredded Swiss cheese (3 ounces)
• 1 cup fat free milk
• ½ cup egg whites
• 2 tsp. snipped fresh dill or 1 tsp. dried dill
• ¼ tsp. salt

1. Preheat oven to 400 °F. Lightly coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray. Set aside.
2. Prepare piecrust mix according to package directions. On a lightly floured surface, roll dough to slightly less than 1/8 inch thick. Cut dough into circles. Line each muffin cup with one pastry circle.
3. Divide broccoli and cheese among pastry-lined muffin cups. In a small bowl, combine milk, egg whites, dill, and salt. Spoon about 2 tsp. of milk mixture into cups.
4. Bake about 25 minutes or until puffed and set. Cool for 5 minutes.
5. Enjoy!