Best Crustless Carrot Mini Quiches Recipes

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CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES



Crustless Carrot, Zucchini & Cheese Mini-Quiches image

I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.

Provided by Chef Netteski

Categories     Lunch/Snacks

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



Crustless Carrot Mini-Quiches image

Make and share this Crustless Carrot Mini-Quiches recipe from Food.com.

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.

Nutrition Facts : Calories 50.1, Fat 3.2, SaturatedFat 1.6, Cholesterol 50.9, Sodium 67.4, Carbohydrate 2.3, Fiber 0.4, Sugar 0.5, Protein 3.1

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