Crustless Cheddar Carrot Quiche
Yield
4 servingsPrep
20 minCook
45 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
carrots
grated |
|
| 1 | cup |
milk, skim
|
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
white pepper
|
|
| 4 | ounces |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
carrots
grated |
|
| 237 | ml |
milk, skim
|
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
ginger
ground |
|
| 0.6 | ml |
white pepper
|
|
| 115.6 | ml/g |
cheddar cheese
grated |
|
Directions
Preheat oven to 350℉ (180℃).
Place carrots in saucepan with about 1-inch cold water; bring to boil.
Cover and remove from heat; set aside for 5 minutes, then drain thoroughly.
Combine milk, eggs, scallions and seasoning until blended.
Stir in cooked carrots and cheese.
Spray a 9-inch quiche dish or pie plate with nonstick cooking spray.
Pour carrot mixture into dish.
Place dish in large baking pan and set on oven rack.
Add hot water to baking pan to within ½-inch of top of quiche dish.
Bake 30 to 35 minutes, until set.
