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Crustless Carrot Mini Quiches Recipe

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This recipe for Crustless Carrot Mini Quiches is from The Bluhm Family Cookbook 2018 Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp vegetable oil
1/4 cup sliced green onion
1 clove finely chopped garlic
1 and 1/2 cups grated carrots
5 eggs
1 and 1/2 cups shredded mozzarella or Swiss cheese
1/3 cup cornmeal
1 tsp dried basil
1/4 tsp ground nutmeg
1/4 tsp ground pepper
Directions:
Directions:
Heat oil over medium heat. Add green onion and garlic and cook until tender but not browned. Add carrots and cook until tender crisp about 2 minutes more. Remove from heat.
Whisk eggs in a large bowl. Add cheese, cornmeal, basil, nutmeg and pepper and whisk to combine. Add carrot mixture.
Spray mini muffin pans and add 1 Tbsp carrot mixture to each cup. Bake in a preheated 325º oven until set, about 15 minutes. Let stand for 2 minutes and remove from pans. Serve hot.
Personal Notes:
Personal Notes:
If you are trying to avoid flour and pastry, these are good!

 

 

 

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