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

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