Crustless Carrot Quiches

Recipe Ingredients

1/4 cup	15g / 0.5oz	Green onion - sliced
1		Garlic - minced
1 tablespoon	15ml	Butter
1 1/2 cups	165g / 5.8oz	Shredded carrot
3 cups	594g / 20oz	Eggs - slightly beaten (large)
		(3/4 cup egg substitute - thawed)
1 1/2 cups	219g / 7.7oz	Shredded cheddar cheese - (6 ounces) (low
		Fat cheddar or Monterey jack)
3 tablespoons	45ml	Corn meal - yellow
1/2 teaspoon	2.5ml	Dried basil - crushed
1/4 teaspoon	1.3ml	Ground nutmeg
		Non-stick spray coating

Recipe Instructions

If you only have one 1 3/4 inch muffin cup pan, bake half the carrot mixture at a time, chilling the rest.

Cook green onion and garlic in butter until onion is tender but not brown. Add carrot; cook 2 minutes until crisp-tender.

Remove from heat. Stir together remaining ingredients. Add carrot mixture. Spray 24 1 3/4" muffin cups with non-stick coating.

Spoon 1 tablespoon of carrot mixture into each cup. Bake at 325F 15-18 minutes or until set. Let stand 2 minutes.

Remove from pans. Alternative: Pour all mixture into 9" round pie plate or quiche dish sprayed with non-stick coating.

Bake 20-25 minutes or until set. Let stand 10 minutes. Cut into 12 wedges; cut each wedge in half crosswise..

Serve hot.

Makes 24 pieces.

Source:
Holiday Appetizers 1996, Better Homes and Gardens, page 63.

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