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Crustless Carrot, Zucchini & Cheese Mini

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Ingredients

Adjust Servings:
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

Nutritional information

149.7
Calories
89 g
Calories From Fat
9.9 g
Total Fat
5.8 g
Saturated Fat
81.8 mg
Cholesterol
229.3 mg
Sodium
6.5 g
Carbs
0.6 g
Dietary Fiber
1.1 g
Sugars
8.8 g
Protein
91g
Serving Size

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Crustless Carrot, Zucchini & Cheese Mini

Features:
    Cuisine:

    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 ( used mild ), This is great for brunch, dinner or potluck.

    • 53 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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 ( used mild ), This is great for brunch, dinner or potluck , 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 ( used mild ), This is great for brunch, dinner or potluck


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    Steps

    1
    Done

    Preheat Oven to 350f; Grease and Lightly Flour Twelve 2 1/2-Inch Muffin Cups.

    2
    Done

    in a Medium Bowl, Whisk Eggs, Evaporated Milk, Flour, Salt and Black Pepper.until Well Blended.

    3
    Done

    Stir in Cheese, Carrots, Zucchini and Bell Pepper.

    4
    Done

    Spoon Mixture Into Each Prepared Muffin Cups, Filling Almost to Rim. Stir the Mixture to Evenly Distribute the Ingredients.

    5
    Done

    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!

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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