Crustless carrot quiches
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Green onion; sliced |
| 1 | Clove garlic; minced | |
| 1 | tablespoon | Butter |
| 1½ | cup | Shredded carrot |
| 3 | larges | Eggs; slightly beaten (3/4 cup egg substitute, thawed) |
| 1½ | cup | Shredded cheddar cheese (6 ounces) (low fat cheddar or Monterey Jack) |
| 3 | tablespoons | Corn meal; yellow |
| ½ | teaspoon | Dried basil; crushed |
| ¼ | teaspoon | Ground nutmeg |
| Non-stick spray coating | ||
Directions
If you only have one 1¾ inch muffin cup pan, bake half the carrot mixture at a time, chilling the rest.
Cook green onion and garlic in butter until onion is tender but not brown.
Add carrot; cook 2 minutes until crisp-tender. Remove from heat. Stir together remaining ingredients. Add carrot mixture. Spray 24 1 ¾" muffin cups with non-stick coating. Spoon 1 tablespoon of carrot mixture into each cup. Bake at 325F 15-18 minutes or till set. Let stand 2 minutes. Remove from pans. Alternative: Pour all mixture into 9" round pie plate or quiche dish sprayed with non-stick coating. Bake 20-25 minutes or until set. Let stand 10 minutes. Cut into 12 wedges; cut each wedge in half crosswise..
Serve hot. Makes 24 pieces.
Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 63.
Posted to MC-Recipe Digest V1 #865 by Peg Baldassari <Baldassari@...> on Oct 25, 1997