Mini crustless carrot quiches 

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

1. Preheat oven to 325°F (160°C).  
2. 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. 
3. Whisk eggs in a large bowl. Add cheese, cornmeal, basil, nutmeg, salt and pepper; whisk to combine. Stir in carrot mixture.  
4. 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.  
5. Let stand for 2 minutes. Remove quiches from pans. Serve hot. 

• 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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