Crustless Carrot Mini-Quiches |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Tasty appetizer. (I much prefer Swiss cheese in this recipe.) Ingredients:
1 tablespoon butter |
1/4 cup sliced green onion |
1 garlic clove, minced |
1 1/2 cups shredded carrots (about 4 small) |
5 eggs, beaten |
1 1/2 cups shredded mozzarella cheese or 1 1/2 cups swiss cheese |
1/3 cup yellow cornmeal |
1 teaspoon dried basil, crushed |
ground nutmeg |
ground pepper |
vegetable oil cooking spray |
Directions:
1. In a medium skillet, melt butter and cook green onions and garlic until tender but not browned.
2. Add carrots; cook about 2 minutes more until tender crisp.
3. Remove from heat.
4. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
5. Stir in carrot mixture.
6. Spray 12 or 24 1 1/2 inch muffin cups with vegetable spray.
7. Spoon about 1 tbsp of the carrot mixture into each muffin cup.
8. Bake in a 325F oven for 15 minutes or until set.
9. Let stand 2 minutes.
10. Remove from pans. Serve hot.
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