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Crustless Carrot Quiches




Source of Recipe


Better Homes and Gardens


List of Ingredients




1/4 cup sliced green onions
• 1 clove garlic, minced
• 1 tablespoon margarine
• 1-1/2 cups shredded carrot
• 3 slightly beaten eggs or 3/4 cup refrigerated or frozen egg product, thawed
• 1-1/2 cups shredded reduced-fat Monterey Jack or cheddar cheese (6 ounces)
• 3 tablespoons yellow cornmeal
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon ground nutmeg
• Nonstick cooking spray


Recipe



1. Cook green onions and garlic in margarine in a medium skillet until onion is tender but not brown. Add carrot; cook about 2 minutes more or until crisp-tender. Remove from heat. Stir together eggs or egg product, cheese, cornmeal, basil, and nutmeg in a large bowl. Stir in carrot mixture. Coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray. Spoon about 1 tablespoon of the carrot mixture into each muffin cup.
2. Bake in a 325 degree F oven for 15 to 18 minutes or until set. Let stand 2 minutes. Remove from pans. (Or, pour all the batter into a 9-inch round pie plate or quiche dish coated with nonstick cooking spray. Bake for 20 to 25 minutes or until set. Let stand 10 minutes. Cut quiche into 12 wedges; cut each wedge in half crosswise.) Serve hot.

Makes 24 appetizers.

Nutritional Information----

Nutritional facts per serving
calories: 41, total fat: 3g, saturated fat: 1g, cholesterol: 32mg, sodium: 76mg, carbohydrate: 2g, fiber: 0g, protein: 3g, vitamin A: 42%, vitamin C: 1%, calcium: 6%, iron: 1%