Crustless Cheddar and Sun-Dried Tomato Mini Quiches

Crustless Cheddar and Sun-Dried Tomato Mini Quiches

6

"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."

Ingredients

55 m servings 84 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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

6
  1. 6 Ratings

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

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.

Delicious but I found that pulsing the tomatoes by themselves first worked better and did not over beat the egg. Thirty minutes was not quite enough as a like eggs to be DONE with no liquid so ...