Crustless Cheddar and Sun-Dried Tomato Mini Quiches

1 Reviews

Prep: 20 min
Cook: 35 min
Ready In: 55 min

“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.” - by National Dairy Council

Ingredients

Nonstick cooking spray
1/2 teaspoon olive oil
1 leek, cleaned and finely chopped
1 cup shredded reduced-fat Cheddar cheese, divided
1 cup fat-free or low-fat lactose-free milk
1 egg
1/3 cup sun-dried tomatoes, plus additional for garnish
1/2 teaspoon fresh or dried thyme

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Directions

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

Nutrition

Amount Per Serving (6 total)

Calories
84 cal
4%

Fat
3.5 g
5%

Carbs
6 g
2%

Based on a 2,000 calorie diet

Reviews (1)

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betweenthelens

Apr. 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...." See more"

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