Crustless Carrot Quiche
Olive oil cooking spray
1 pound(s), peeled and grated
3 stalk(s), small, trimmed, strings removed, grated
1 small, grated (or finely chopped)
¼ cup(s), fresh, minced
2 oz, about 1/3 cup, processed into powder*
4 large egg(s), well beaten
Low fat cream cheese
½ cup(s), at room temperature
½ pinch, or more to taste
- Preheat oven to 350°F. Coat a 12-hole (round or square) muffin pan with cooking spray or line holes with small strips of parchment paper.
- Place carrot, celery and onion on a clean cloth; fold cloth over vegetables and squeeze out moisture.**
- Combine all ingredients in a big bowl and mix thoroughly until cream cheese lumps disappear; spoon 1/3 cup of batter into each prepared muffin hole. Bake until center of muffins are completely set and a tester inserted in center of a muffin comes out clean, about 28 to 32 minutes. Cool for about 10 to 15 minutes before serving. Yields 1 muffin per serving.