Crustless Mini Carrot Quiches PT35M https://img2.recipesrun.com/201907/2019/0826/38/0/463131/300x200x50.jpg 24 servings 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

Crustless Mini Carrot Quiches

By jiafei

24 Person
35 Minutes
53 Calories
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.

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Crustless Mini Carrot Quiches

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
  • Grade easy
  • Serving 24 servings
  • Calorie 53 Kcal
  • Prep Time 15 Mins
  • Cook Time 20 Mins
  • Total Time 35 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.
04 Author
jiafei jiafei
33 Recipes
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