Crustless Cheddar and Sun-Dried Tomato Mini Quiches

Crustless Cheddar and Sun-Dried Tomato Mini Quiches

6 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 mini quiches

ADVERTISEMENT

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.

Share It

Reviews (6)

Rate This Recipe
Debbi
2

Debbi

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

betweenthelens
2

betweenthelens

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

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!

More Reviews

Similar Recipes

Turkey Tetrazzini with Cheddar and Parmesan
(10)

Turkey Tetrazzini with Cheddar and Parmesan

Baked Mozzarella Sticks
(12)

Baked Mozzarella Sticks

Creamy Banana Walnut Oatmeal
(5)

Creamy Banana Walnut Oatmeal

Baked Spinach Artichoke Yogurt Dip
(4)

Baked Spinach Artichoke Yogurt Dip

Cheddar and Mushroom Breakfast Squares
(2)

Cheddar and Mushroom Breakfast Squares

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce
(2)

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Banana Walnut Oatmeal

>

next recipe:

Pasta with Turkey Ham from the LACTAID(R) Brand