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Crustless Cheddar and Sun-Dried Tomato Mini Quiches

Crustless Cheddar and Sun-Dried Tomato Mini Quiches

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
National Dairy Council

National Dairy Council

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
  2. 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.
  3. 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.
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Reviews

Debbi
2

Debbi

8/20/2013

Absolutely awesome!!!!!it turned out perfect thx !!!! :)

betweenthelens
2

betweenthelens

4/20/2013

Perfect for a game night with friends where we each bring a unique dish to share. I made one batch with sun-dried tomatoes and one plain batch.

Millermro
1

Millermro

12/29/2013

I made this because I was looking for recipes that included leeks. I'd never really had or made anything with leeks and wanted to give it a try. I followed the recipe exactly, and they came out great. I really liked it and thought it would be great to make again for a brunch, holiday lunch, etc. That was a month ago and I have now made it five times because my husband and 17-year old daughter keep asking for it. And the recipe is easy enough that my daughter does most of the work when we make it!

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