• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Crustless Carrot Quiches

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1/4 c Green onion; sliced
  • 1 Clove garlic; minced
  • 1 tb Butter
  • 1 1/2 c Shredded carrot
  • 3 lg Eggs; slightly beaten (3/4
  • -cup egg substitute, thawed)
  • 1 1/2 c Shredded cheddar cheese (6
  • -ounces) (low fat cheddar or
  • -Monterey Jack)
  • 3 tb Corn meal; yellow
  • 1/2 ts Dried basil; crushed
  • 1/4 ts Ground nutmeg
  • Non-stick spray coating


If you only have one 1 3/4 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 3/4" 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.

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