Mini crustless carrot quiches
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
12 Servings
Serving Size:
2 mini quiches
Breakfast
These mini quiches are a perfect protein-packed appetizer! They can be made in larger cups for breakfast, on-the-go snacking or brunch. These easy appetizers can be prepared in advance and stored in the freezer, ready to be reheated at a moment’s notice.
Ingredients
Serves: 12
- 1 tsp (5 mL) canola oil
- ¼ cup (60 mL) sliced green onion
- 1 clove garlic, finely chopped
- 1 ½ cups (375 mL) grated carrots (about 2)
- 5 eggs
- 1 ½ cups (375 mL) shredded Swiss or Cheddar cheese
- 1/3 cup (80 mL) yellow cornmeal
- 1 tsp (5 mL) dried basil
- ¼ tsp (1 mL) ground nutmeg
- ¼ tsp (1 mL) each salt & pepper
Instructions
- Preheat oven to 325°F (160°C).
- Heat the oil in a skillet over medium heat. Add green onion and garlic; cook 1 to 2 minutes, stirring frequently, until tender but not browned. Add carrots; cook until tender crisp, about 2 minutes more. Remove from heat.
- Whisk eggs in a large bowl. Add cheese, cornmeal, basil, nutmeg, salt and pepper; whisk to combine. Stir in carrot mixture.
- Spray mini muffin cups with cooking spray. Spoon about 1 Tbsp (15 mL) carrot mixture into each muffin cup. Bake in preheated oven until set, about 15 minutes.
- Let stand for 2 minutes. Remove quiches from pans. Serve hot.
Tips
- Cooking know-how: If you only have one mini muffin cup pan, bake half of the carrot mixture at a time, keeping the rest of the batter in the refrigerator.
- Alternative: If you don’t have mini muffin cup pans you can use a regular muffin cup pan. Three ‘mini’s’ equals 1 regular size muffin cup and so this recipe would yield 8 larger sized quiches. Drop about 3 Tbsp of batter into greased muffin cup and bake for 20 minutes.
- Make ahead: The mini quiches can be frozen and reheated. Once baked, let cool completely. Then place onto baking sheets and freeze. Once the quiches are completely frozen, store in a resealable bag or container 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.
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| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 100 | |||
| Fat 6 g | 8 % | ||
| Saturated Fat 3 g + Trans Fat 0.1 g | 16 % | ||
| Cholesterol 90 mg | |||
| Sodium 110 mg | 5 % | ||
| Carbohydrate 5 g | |||
| Fibre 1 g | 4 % | ||
| Sugars 1 g | 1 % | ||
| Protein 7 g | |||
