Crustless Mini Carrot Quiches |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I love quiche. It is a great way to get my daughter to eat some veggies also. You can really use any kind of veggie. Ingredients:
1 tbsp butter |
1/4 cup sliced green onions |
1 glove garlic, minced |
1-1/2 cups shredded carrots (about 4 small) |
5 eggs, beaten |
1-1/2 cups shredded swiss cheese |
1/3 cup yellow cornmeal |
1 tsp dried basil, crushed |
1/4 tsp each ground nutmeg and pepper |
vegetable spray |
Directions:
1. In a medium skillet, melt butter and cook green onions and garlic
2. Add carrots; cook about 2 minutes more until crisp. Remove from heat.
3. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
4. Stir in carrot mixture.
5. Spray twelve or twenty-four (if using the mini ones) muffin cups with vegetable spray.
6. Spoon the carrot mixture into each muffin cup.
7. Bake in a 325 degree oven for 15 minutes or until set. Let stand for 2 minutes. Remove from pan. Serve hot.
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