1 Tbsp (15 mL) butter
1/4 cup (50 mL) sliced green onions
1 clove garlic, minced
1 1/2 cups (375 mL) shredded carrots (about 4 small)
5 eggs, beaten
1 1/2 cups (375 mL) shredded Mozzarella or Swiss cheese
1/3 cup (75 mL) yellow cornmeal
1 tsp (5 mL) dried basil, crushed
1/4 tsp (1 mL) each ground nutmeg and pepper
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 1½-inch (4 cm) muffin cups with vegetable spray. Spoon about 1 tbsp (15 mL) of the carrot mixture into each muffin cup. Bake in a 325°F (160°C) oven for 15 minutes or until set. Let stand 2 minutes. Remove from pans. Serve hot.
Makes about 24 appetizers.
Tip: If you only have one 1½ -inch (4 cm) muffin cup pan, bake half the carrot mixture at a time, keeping the rest in the refrigerator.
Let the Crustless Carrot Mini-Quiches cool completely. Place onto baking sheets and freeze. Once they are completely frozen, place them in a resealable bag in the freezer. To reheat, place on a baking sheet and let thaw in the refrigerator. Bake in a 325°F (160°C) oven for about 10 minutes until heated through. Serve warm.
Preparation: 10 minutes
Cooking: 3 minutes
Baking: 15 minutes
Carbohydrate: 2.6 g
Protein: 3.1 g
Fat: 3.3 g