Crustless Mini Carrot Quiches

Serves 24
Prep Time 15 min
Cook Time 20 min
Print Recipe
Crustless mini carrot quiches pack flavour into bite-sized morsels. Grated carrots and Swiss cheese give these egg-based appetizers a unique twist. Make a big batch and freeze extras for quick reheating - they'll taste just as good later.

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