Carrot And Cheese Crustless Quiche Recipes

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CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES



Crustless Carrot, Zucchini & Cheese Mini-Quiches image

I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.

Provided by Chef Netteski

Categories     Lunch/Snacks

Time 33m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups Carnation Evaporated Milk
3 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cheddar cheese, shredded
2 cups carrots, grated
1/4 cup green bell pepper, chopped
1/4 cup zucchini, shredded

Steps:

  • Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
  • In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
  • Stir in cheese, carrots, zucchini and bell pepper.
  • Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
  • Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

Nutrition Facts : Calories 149.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 81.8, Sodium 229.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.1, Protein 8.8

CARROT CASHEW QUICHE



Carrot Cashew Quiche image

One of my mom's favorites for buffets or brunches and afternoon lunches. Served with a nice salad, this is a nice light meal.

Provided by Giamarie Saponaro

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 10

½ cup butter
1 cup sliced carrots
1 cup cashews
½ cup honey
3 eggs
1 ½ cups heavy cream
½ teaspoon nutmeg
½ teaspoon salt
¾ cup shredded Cheddar cheese
1 (9 inch) pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a skillet over medium heat. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey.
  • In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.
  • Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture.
  • Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 586.3 calories, Carbohydrate 34.1 g, Cholesterol 175 mg, Fat 47.4 g, Fiber 1.2 g, Protein 10.2 g, SaturatedFat 23.3 g, Sodium 468 mg, Sugar 20 g

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