Mini crustless carrot quiches

Name: Mini crustless carrot quiches
Cuisine: American
Ingredients: 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

7 steps

Updated at: Sat, 18 Apr 2026 21:50:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories1277.4 kcal (64%)

Total Fat77.1 g (110%)

Carbs67.5 g (26%)

Sugars10.5 g (12%)

Protein76.9 g (154%)

Sodium1329.9 mg (66%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tspcanola oil

1 ½ cupsshredded Swiss cheese

or Cheddar

⅓ cupyellow cornmeal

1 tspdried basil

¼ tspground nutmeg

¼ tspsalt

pepper

Instructions

Step 1

Preheat oven to 325°F (160°C).

Step 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.

Step 3

Whisk eggs in a large bowl. Add cheese, cornmeal, basil, nutmeg, salt and pepper; whisk to combine. Stir in carrot mixture.

Step 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.

Step 5

Let stand for 2 minutes. Remove quiches from pans. Serve hot.

Step 6

Tips:

Step 7

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.

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