Crustless Carrot Mini-Quiches

Tasty appetizer. (I much prefer Swiss cheese in this recipe.)

• Ready In: 30 mins
• Serves: 24

Ingredients

• 1  tablespoon butter
• 1⁄4 cup  sliced green onion
• 1  garlic clove, minced
• 1 1⁄2 cups  shredded carrots (about 4 small)
• 5  eggs, beaten
• 1 1⁄2 cups  shredded mozzarella cheese or 1 1⁄2 cups swiss cheese
• 1⁄3 cup yellow cornmeal
• 1  teaspoon dried basil, crushed
•  ground nutmeg
•  ground pepper
•  vegetable oil cooking spray

Directions

1. In a medium skillet, melt butter and cook green onions and garlic until tender but not browned.
2. Add carrots; cook about 2 minutes more until tender crisp.
3. Remove from heat.
4. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
5. Stir in carrot mixture.
6. Spray 12 or 24 1 1/2 inch muffin cups with vegetable spray.
7. Spoon about 1 tbsp of the carrot mixture into each muffin cup.
8. Bake in a 325F oven for 15 minutes or until set.
9. Let stand 2 minutes.
10. Remove from pans. Serve hot.