| Crustless Carrot Quiches
1/4 cup of green onion; sliced
1 Clove garlic, minced
1 tablespoon of butter
1 1/2 cup of shredded carrot
3 large eggs, slightly beaten (3/4
1 1/2 cup of shredded cheddar cheese (6
3 tablespoons of corn meal, yellow
1/2 teaspoon of dried basil, crushed
1/4 teaspoon of ground nutmeg
Non-stick spray coating |
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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 325ºF. 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. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari <Baldassari@compuserve.com> on Oct 25, 1997 |
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