Crustless Carrot Quiches


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

Crustless Carrot Quiches
Prep Time:
25 mins
Bake Time:
15 mins
Stand Time:
2 mins
Total Time:
42 mins
24 appetizers


  • ¼ cup sliced green onions

  • 1 clove garlic, minced

  • 1 tablespoon margarine

  • 1 ½ cup shredded carrot

  • 3 slightly beaten eggs or 3/4 cup refrigerated or frozen egg product, thawed

  • 1 ½ cup shredded reduced-fat Monterey Jack or cheddar cheese (6 ounces)

  • 3 tablespoon yellow cornmeal

  • ½ teaspoon dried basil, crushed

  • ¼ 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 (per serving)

41 Calories
3g Fat
2g Carbs
3g Protein
Nutrition Facts
Calories 41
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 32mg 11%
Sodium 76mg 3%
Total Carbohydrate 2g 1%
Protein 3g
Vitamin C 0.6mg 3%
Calcium 60.6mg 5%
Iron 0.2mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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