Recipes

Crustless Mini Carrot Quiches

Mini quiches make great finger food for any party. These easy appetizers can be prepared in advance and stored in the freezer, ready to be reheated at a moments notice.
Serves 24
Prep Time 15 min
Cook Time 20 min
Print Recipe

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • ¼ cup (60 mL) sliced green onion
  • 1 clove garlic, finely chopped
  • 1 ½ cup (375 mL) grated carrots (about 4 small)
  • 5 eggs
  • 1 ½ cup (375 mL) shredded Swiss or part skim mozzarella cheese
  • ⅓ cup (75 mL) yellow cornmeal
  • 1 tsp (5 mL) dried basil
  • ¼ tsp (1.25 mL) ground nutmeg
  • ¼ tsp (1.25 mL) pepper

Instructions

  • Step 1

    Heat oil in skillet over medium heat. Add green onion and garlic; cook, stirring frequently, until tender but not browned. Add carrots; cook until tender crisp, about 2 minutes more. Remove from heat.

  • Step 2

    Whisk eggs in large bowl. Add cheese, cornmeal, basil, nutmeg and pepper in large bowl; whisk to combine. Stir in carrot mixture.

  • Step 3

    Spray 12 (see note below) or 24 (1-1/2-inch (4 cm) muffin cups with cooking spray. Spoon about 1 tbsp (15 mL) carrot mixture into each muffin cup. Bake in preheated 325°F (160°C) oven until set, about 15 minutes.

  • Step 4

    Let stand for 2 minutes. Remove quiches from pans. Serve hot.

Paperclip IconTips

  • If you only have one mini muffin cup pan, bake half of the carrot mixture at a time, keeping the rest in the refrigerator.
  • The baked mini quiches can be frozen and reheated. Once baked, let cool completely. Then place onto baking sheets and freeze. Once quiches are completely frozen, store in a resealable bag in the freezer. To reheat, place quiches on a baking sheet and let thaw in the refrigerator. Bake in a preheated 325°F (160°C) oven until heated through, about 10 minutes.

Nutrition Facts

Per mini quiche serving
Calories53
Fat3 g
Saturated Fat1 g
Trans Fat0 g
Carbohydrate3 g
Fibre0 g
Sugars0 g
Protein3 g
Sodium33 mg

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