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Crustless Carrot Quiches

These individual cheesy quiches make delicious appetizers for diet-conscious friends.

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  • Yields: 24 appetizers
  • Prep: 25 mins
  • Bake: 15 mins 325°F
  • Stand: 2 mins

Crustless Carrot Quiches

Directions

  1. Cook green onions and garlic in margarine in a medium skillet until onion is tender but not brown. Add carrot; cook about 2 minutes more or until crisp-tender. Remove from heat. Stir together eggs or egg product, cheese, cornmeal, basil, and nutmeg in a large bowl. Stir in carrot mixture. Coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray. Spoon about 1 tablespoon of the carrot mixture into each muffin cup.
  2. Bake in a 325 degree F oven for 15 to 18 minutes or until set. Let stand 2 minutes. Remove from pans. (Or, pour all the batter into a 9-inch round pie plate or quiche dish coated with nonstick cooking spray. Bake for 20 to 25 minutes or until set. Let stand 10 minutes. Cut quiche into 12 wedges; cut each wedge in half crosswise.) Serve hot. Makes 24 appetizers.

Nutrition Facts (Crustless Carrot Quiches)

  • Per serving:
  • 41 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 32 mg chol.,
  • 76 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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