Best Crustless Carrot Mini Quiches Recipes

Crustless Carrot, Zucchini & Cheese Mini-Quiches image

Provided by Chef Netteski

Time 33m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups Carnation Evaporated Milk
3 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cheddar cheese, shredded
2 cups carrots, grated
1/4 cup green bell pepper, chopped
1/4 cup zucchini, shredded

Steps:

Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
Stir in cheese, carrots, zucchini and bell pepper.
Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

Nutrition Facts : Calories 149.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 81.8, Sodium 229.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.1, Protein 8.8

Crustless Carrot Mini-Quiches image

Provided by ccap397

Categories Cheese

Time 30m

Yield 24 serving(s)

Number Of Ingredients 11

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

Steps:

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.