CARROT & ZUCCHINI MINI QUICHES
Quick and easy carrot zucchini mini quiches. Perfect for snacks, a quick on-the-go breakfast or even to pack in a lunchbox for work or school.
Provided by Laura Fuentes
Time 26m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F (180C) and grease a mini cupcake pan.
- In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
- In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
- Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Nutrition Facts : ServingSize 4 mini quiches, Calories 94 calories, Sugar 1g, Sodium 196.6mg, Fat 6.8g, SaturatedFat 3.5g, TransFat 0.1g, Carbohydrate 2.1g, Fiber 0.5g, Protein 5.8g, Cholesterol 130.2mg
CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES
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
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
CRUSTLESS CARROT ZUCCHINI QUICHE
Easy and quick breakfast quiche, made with just five ingredients.
Provided by Michal Martinek
Time 50m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F (190°C) and grease a round 9-inch pie plate, or a square 9-inch baking pan, with vegetable oil or butter.
- Place the grated zucchini in a clean kitchen towel or a strainer, and squeeze it hard over the kitchen sink, to release as much liquid as possible. (This step helps with the quiche consistency).
- Beat the eggs lightly in a medium bowl. Add the grated vegetables, dill and salt, and stir to combine.
- Pour the mixture into the prepared baking dish and bake until golden brown. The edges will pull away from the dish. The quiche will be puffy when you take it out of the oven, and then deflate after a few minutes.
- Let cool slightly. Serve warm or at room temperature. Store covered, in the fridge, for up to 4 days.
CRUSTLESS CARROT MINI-QUICHES
Make and share this Crustless Carrot Mini-Quiches recipe from Food.com.
Provided by ccap397
Categories Cheese
Time 30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet, melt butter and cook green onions and garlic until tender but not browned.
- Add carrots; cook about 2 minutes more until tender crisp.
- Remove from heat.
- In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
- Stir in carrot mixture.
- Spray 12 or 24 1 1/2 inch muffin cups with vegetable spray.
- Spoon about 1 tbsp of the carrot mixture into each muffin cup.
- Bake in a 325F oven for 15 minutes or until set.
- Let stand 2 minutes.
- Remove from pans. Serve hot.
Nutrition Facts : Calories 50.1, Fat 3.2, SaturatedFat 1.6, Cholesterol 50.9, Sodium 67.4, Carbohydrate 2.3, Fiber 0.4, Sugar 0.5, Protein 3.1
CARROT AND CHEESE CRUSTLESS QUICHE
This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.
Provided by CookingSandefer
Categories Lunch/Snacks
Time 50m
Yield 4-12 squares, 4-12 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
- Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
- Remove from heat and cool.
- In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
- Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
- Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
- Cut into square and serve.
Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2
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