Crustless Carrot Mini-Quiches
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
Ingredients
1 tbsp (15 mL) butter
1/4 cup (50 mL) sliced green onions
1 clove garlic, minced
1-1/2 cups (375 mL) shredded carrots (about 4 small)
5 eggs, beaten
1-1/2 cups (375 mL) shredded Mozzarella or Swiss cheese
1/3 cup (75 mL) yellow cornmeal
1 tsp (5 mL) dried basil, crushed
1/4 tsp (1 mL) each ground nutmeg and pepper
Vegetable spray
Directions
In a medium skillet, melt butter and cook green onions and garlic until tender but not browned. Add carrots; cook about 2 minutes more until tender crisp. Remove from heat. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper. Stir in carrot mixture. Spray twelve or twenty-four 1-1/2-inch (4 cm) muffin cups with vegetable spray. Spoon about 1 tbsp (15 mL) of the carrot mixture into each muffin cup. Bake in a 325°F (160°C) oven for 15 minutes or until set. Let stand 2 minutes. Remove from pans. Serve hot.
Makes about 24 appetizers.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:619
