Crustless Cheddar And Sun Dried Tomato Mini Quiches Recipes

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CRUSTLESS CHEDDAR AND SUN-DRIED TOMATO MINI QUICHES



Crustless Cheddar and Sun-Dried Tomato Mini Quiches image

A great portable meal option that offers bursts of flavor from sun-dried tomatoes, reduced-fat Cheddar cheese and herbs. Cheddar is an aged, natural cheese that contains a small amount of lactose, making this recipe a friendly option for those who are lactose intolerant.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 8

1 serving Nonstick cooking spray
½ teaspoon olive oil
1 leek, cleaned and finely chopped
1 cup shredded reduced-fat Cheddar cheese, divided
1 cup fat-free or low-fat lactose-free milk
1 egg
⅓ cup sun-dried tomatoes, plus additional for garnish
½ teaspoon fresh or dried thyme

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
  • Heat oil in a small skillet over medium heat. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.
  • Blend fat-free or low-fat lactose-free milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour fat-free or low-fat lactose-free milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired.

Nutrition Facts : Calories 84.4 calories, Carbohydrate 6 g, Cholesterol 35.8 mg, Fat 3.5 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 163.3 mg, Sugar 2.8 g

CRUSTLESS CHEDDAR AND SUN-DRIED TOMATO MINI QUICHES



Crustless Cheddar and Sun-Dried Tomato Mini Quiches image

A great portable meal option that offers bursts of flavor from sun-dried tomatoes, reduced-fat Cheddar cheese and herbs. Cheddar is an aged, natural cheese that contains a small amount of lactose, making this recipe a friendly option for those who are lactose intolerant.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 8

1 serving Nonstick cooking spray
½ teaspoon olive oil
1 leek, cleaned and finely chopped
1 cup shredded reduced-fat Cheddar cheese, divided
1 cup fat-free or low-fat lactose-free milk
1 egg
⅓ cup sun-dried tomatoes, plus additional for garnish
½ teaspoon fresh or dried thyme

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
  • Heat oil in a small skillet over medium heat. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.
  • Blend fat-free or low-fat lactose-free milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour fat-free or low-fat lactose-free milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired.

Nutrition Facts : Calories 84.4 calories, Carbohydrate 6 g, Cholesterol 35.8 mg, Fat 3.5 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 163.3 mg, Sugar 2.8 g

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