Recipe - Crustless Carrot Quiches

One fourth cup Green onion; cut or sliced up
1 Clove garlic; minced
1 tablespoon Butter
1 One half cup Shredded carrot
3 lg Eggs; slightly beaten (3/4
cup egg substitute, thawed)
1 One half cup Shredded cheddar cheese (6
ounces) (low fat cheddar or
Monterey Jack)
3 tablespoon Corn meal; yellow
One half teaspoon Dried basil; crushed
One fourth teaspoon Ground nutmeg
Nonstick spray coating

If you only have one 1 Three fourths 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 crisptender. Remove from heat. Stir
together remaining ingredients. Add carrot mixture. Spray 24 1 3/4" muffin
cups with nonstick coating. Spoon 1 tablespoon of carrot mixture into each
cup. Bake at 325F 1518 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 nonstick coating. Bake 2025 minutes or until set. Let
stand 10 minutes. Cut into 12 wedges; cut each wedge in half crosswise..
Serve hot. Makes 24 pieces.

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

Posted to MCRecipe Digest V1 #865 by Peg Baldassari
Baldassari@compuserve.com on Oct 25, 1997