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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (160g) Recipe makes 4 servings |
||
| Calories 223 | ||
| Calories from Fat 141 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 8.0g | 39% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 246mg | 82% | |
| Sodium 595mg | 24% | |
| Potassium 251mg | 7% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 2.3g | ||
| Protein 14.2g | 28% | |
Carrot and Cheese Crustless Quiche
SERVES 4 -12 , 4 -12 squares
Ingredients
- 1 tablespoon butter or margarine
- 1/2 small onion, finely chopped
- 1 cup grated carrot
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder (optional)
- 4 eggs
- 2/3 cup milk
- 1 cup shredded mozzarella cheese
- paprika (optional)
Directions
1
In a skillet, heat butter over medium heat. Add onion and saute for 5 minute2
Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.3
Remove from heat and cool.4
In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.5
Pour into greased 8x8 pan. Bake at 300 for 20 minutes.6
Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.7
Cut into square and serve.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Dietary > Kid Pleaser > Infant/Baby
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Singin'Chef
On Sep 5, 2008
What a great place to start! I just can't resist "dinking" with a recipe. The only real changes I made were: I used a whole sweet onion, added about 1 C. of broccoli with the carrot, went for garlic powder instead of curry, and used a shredded Italian cheese blend... Opted for less salt and used no other spices. Used a 9x9 pan because of using more "guts" and I wanted to leave the cook time as is. Will have to go back and try it with the curry powder...might throw in some leftover chicken then, too! The possibilities are ENDLESS! This recipe is definitely getting sent to my daughter in college! Thanks for posting!
From: DadCooksItAll
On Mar 22, 2008
This was the last of the seven that I printed yesterday that I expected my almost three-year-old would go for. I used the curry powder but not the paprika, and he LOVES it. So do we! It took longer in the oven for me and I cranked up the heat a little. Going to try oil sub for butter next time and see if he will still eat it. Yum!
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