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Title: Crustless Carrot Quiches
Categories: Appetizer Blank
Yield: 1 Servings
| 1 | /4 c | green onion -- sliced |
| 1 | Clove garlic -- minced | |
| 1 T | B butter | |
| 1 1 | /2 c | shredded carrot |
| 3 l | g eggs -- slightly beaten | |
| : | (3/4 cup egg substitute, | |
| : | thawed) | |
| 1 1 | /2 c | shredded cheddar cheese (6 |
| : | ounces) (low | |
| : | fat cheddar or Monterey | |
| : | Jack) | |
| 3 T | B corn meal -- yellow | |
| 1 | /2 t | s dried basil -- crushed |
| 1 | /4 t | s ground nutmeg |
| : | non-stick spray coating |
If you only have one 1 3/4 inch muffin cup pan, bake half the carrot mixture at a time, chilling the rest.
Cook green onion and garlic in butter until onion is tender but not brown. Add carrot; cook 2 minutes until crisp-tender. Remove from heat. Stir together remaining ingredients. Add carrot mixture. Spray 24 1 3/4" muffin cups with non-stick coating. Spoon 1 tablespoon of carrot mixture into each cup. Bake at 325F 15-18 minutes or till set. Let stand 2 minutes. Remove from pans. Alternative: Pour all mixture into 9" round pie plate or quiche dish sprayed with non-stick coating. Bake 20-25 minutes or until set. Let stand 10 minutes. Cut into 12 wedges; cut each wedge in half crosswise.. Serve hot. Makes 24 pieces.
Recipe By : Holiday Appetizers 1996, Better Homes and Gardens, page 63.
From: Peg Baldassari Date: 25 Oct 97 Mastercook Recipes (Mailing List) Ä
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