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Crustless Carrot Mini-Quiches

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“Tasty appetizer. (I much prefer Swiss cheese in this recipe.)”
READY IN:
30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium skillet, melt butter and cook green onions and garlic until tender but not browned.
  2. Add carrots; cook about 2 minutes more until tender crisp.
  3. Remove from heat.
  4. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
  5. Stir in carrot mixture.
  6. Spray 12 or 24 1 1/2 inch muffin cups with vegetable spray.
  7. Spoon about 1 tbsp of the carrot mixture into each muffin cup.
  8. Bake in a 325F oven for 15 minutes or until set.
  9. Let stand 2 minutes.
  10. Remove from pans. Serve hot.

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