Crustless Carrot Mini-Quiches

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READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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 12 or 24 1 1/2 inch muffin cups with vegetable spray.
  • Spoon about 1 tbsp of the carrot mixture into each muffin cup.
  • Bake in a 325F oven for 15 minutes or until set.
  • Let stand 2 minutes.
  • Remove from pans. Serve hot.
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