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Crustless Carrot Quiches

Yield: 24 appetizers
Prep 25 mins Bake 325°F 15 mins Stand 2 mins
Crustless Carrot Quiches
Ingredients
  • 1/4  cup  sliced green onions
  • 1  clove garlic, minced
  • 1  tablespoon  margarine
  • 1 1/2  cups  shredded carrot
  • 3  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)
  • 3  tablespoons  yellow cornmeal
  • 1/2  teaspoon  dried basil, crushed
  • 1/4  teaspoon  ground nutmeg
  •  Nonstick cooking spray
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)
  • cal. (kcal) 41,
  • Fat, total (g) 3,
  • chol. (mg) 32,
  • sat. fat (g) 1,
  • carb. (g) 2,
  • pro. (g) 3,
  • vit. A (RE) 433,
  • vit. C (mg) 1,
  • sodium (mg) 76,
  • calcium (mg) 61,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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