Crustless Carrot Quiches

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

  • Yields: 24 appetizers
  • Prep: 25 mins
  • Bake: 15 mins 325°F
  • Stand: 2 mins
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Crustless Carrot Quiches
cup sliced green onions
clove garlic, minced
tablespoon margarine
1 1/2
cups shredded carrot
slightly beaten eggs or 3/4 cup refrigerated or frozen egg product, thawed
1 1/2
cups shredded reduced-fat Monterey Jack or cheddar cheese (6 ounces)
tablespoons yellow cornmeal
teaspoon dried basil, crushed
teaspoon ground nutmeg
Nonstick cooking spray
  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.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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