Crustless Mini Carrot QuichesPT35Mhttps://img2.recipesrun.com/201907/2019/0826/38/0/463131/300x200x50.jpg24 servings
Ingredients:
1/4 tsp. Pepper1/4 tsp. Ground nutmeg1 tsp. Dried basil1/3 cup Yellow cornmeal1 1/2 cups Part skim mozzarella cheese5 Eggs1 1/2 cups Grated carrots1 clove Garlic, finely chopped1/4 cup Sliced green onion1 tsp. Vegetable oil
Crustless Mini Carrot Quiches
By jiafei
24Person
35Minutes
53Calories
Mini quiches make great finger food for any party. These easy appetizers can be prepared in advance and stored in the freezer, ready to be reheated at a moment's notice. I love these carrot mini quiches for healthy lunchboxes and snack bites! They're the perfect size for popping in your mouth. If you only have one mini muffin cup pan, bake half of the carrot mixture at a time, keeping the rest in the refrigerator.
Ingredients
1/4 tsp. Pepper
1/4 tsp. Ground nutmeg
1 tsp. Dried basil
1/3 cup Yellow cornmeal
1 1/2 cups Part skim mozzarella cheese
5 Eggs
1 1/2 cups Grated carrots
1 clove Garlic, finely chopped
1/4 cup Sliced green onion
1 tsp. Vegetable oil
Method
01
Heat oil in a skillet over medium heat. Add green onion and garlic; cook, stirring frequently, until tender but not browned. Add carrots; cook until tender-crisp, about 2 minutes more. Remove from heat.
02
Whisk eggs in a large bowl. Add cheese, cornmeal, basil, nutmeg, and pepper in a large bowl; whisk to combine. Stir in carrot mixture.
03
Spray 12 (see note below) or 24 (1-1/2-inch (4 cm) muffin cups with cooking spray. Spoon about 1 tbsp carrot mixture into each muffin cup. Bake in preheated 325°F oven until set, about 15 minutes.
04
Let stand for 2 minutes. Remove quiches from pans. Serve hot.
Mini quiches make great finger food for any party. These easy appetizers can be prepared in advance and stored in the freezer, ready to be reheated at a moment's notice. I love these carrot mini quiches for healthy lunchboxes and snack bites! They're the perfect size for popping in your mouth. If you only have one mini muffin cup pan, bake half of the carrot mixture at a time, keeping the rest in the refrigerator.
01
Information
Gradeeasy
Serving
24 servings
Calorie53 Kcal
Prep Time15 Mins
Cook Time20 Mins
Total Time35 Mins
02
Ingredients
1/4 tsp. Pepper
1/4 tsp. Ground nutmeg
1 tsp. Dried basil
1/3 cup Yellow cornmeal
1 1/2 cups Part skim mozzarella cheese
5 Eggs
1 1/2 cups Grated carrots
1 clove Garlic, finely chopped
1/4 cup Sliced green onion
1 tsp. Vegetable oil
03
Method
Step 1
Heat oil in a skillet over medium heat. Add green onion and garlic; cook, stirring frequently, until tender but not browned. Add carrots; cook until tender-crisp, about 2 minutes more. Remove from heat.
Step 2
Whisk eggs in a large bowl. Add cheese, cornmeal, basil, nutmeg, and pepper in a large bowl; whisk to combine. Stir in carrot mixture.
Step 3
Spray 12 (see note below) or 24 (1-1/2-inch (4 cm) muffin cups with cooking spray. Spoon about 1 tbsp carrot mixture into each muffin cup. Bake in preheated 325°F oven until set, about 15 minutes.
Step 4
Let stand for 2 minutes. Remove quiches from pans. Serve hot.