Crustless Carrot Quiches

1/4 c Green onion -- sliced
1 Clove garlic -- minced
1 tb Butter
1 1/2 c Shredded carrot
3 lg Eggs -- slightly beaten (3/4 cup egg substitute, thawed)
1 1/2 c shredded cheddar cheese (6 ounces) (low fat cheddar or Monterey Jack)
3 TB corn meal -- yellow
1/2 ts dried basil -- crushed
1/4 ts ground nutmeg
Non-stick spray coating

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 till 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.

Crustless Carrot Quiches printer friendly version located here. (Just the recipe. Nothing else.)
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