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.

Related Tags

Crustless Mini Carrot Quiches

4.1

( By jiafei )

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