Crustless Mini Carrot Quiches
From yummers 17 years agoIngredients
- 1 tbsp butter shopping list
- 1/4 cup sliced green onions shopping list
- 1 glove garlic, minced shopping list
- 1-1/2 cups shredded carrots (about 4 small) shopping list
- 5 eggs, beaten shopping list
- 1-1/2 cups shredded swiss cheese shopping list
- 1/3 cup yellow cornmeal shopping list
- 1 tsp dried basil, crushed shopping list
- 1/4 tsp each ground nutmeg and pepper shopping list
- vegetable spray shopping list
How to make it
- In a medium skillet, melt butter and cook green onions and garlic
- Add carrots; cook about 2 minutes more until crisp. Remove from heat.
- In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
- Stir in carrot mixture.
- Spray twelve or twenty-four (if using the mini ones) muffin cups with vegetable spray.
- Spoon the carrot mixture into each muffin cup.
- Bake in a 325 degree oven for 15 minutes or until set. Let stand for 2 minutes. Remove from pan. Serve hot.
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