Crustless Carrot Quiche
2
Points®
Total time: 52 min • Prep: 20 min • Cook: 32 min • Serves: 12 • Difficulty: Easy
A French terrine turned into individual quiche. Great for a snack or as a vegetable side dish.
Ingredients
Olive oil cooking spray
4 spray(s)
Carrots
1 pound(s), peeled and grated
Celery
3 stalk(s), large, trimmed, strings removed, grated
Onion
1 small, grated (or finely chopped)
Fresh parsley
¼ cup(s), fresh, minced
Shelled hazelnuts
2 oz, about 1/3 cup, processed into powder*
Seasoned breadcrumbs
¼ cup(s)
Egg
4 large, well beaten
Light cream cheese
½ cup(s), at room temperature
Table salt
1 tsp(s)
Black pepper
½ pinch(es), or more to taste
Instructions
1
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.
2
Place carrot, celery and onion on a clean cloth; fold cloth over vegetables and squeeze out moisture.**
3
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.
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