Crustless carrot quiche
2
Points®
Total Time
52 min
Prep
20 min
Cook
32 min
Serves
12
Difficulty
Moderate
You can make these cute little individual quiches effortlessly using either a round or square muffin pan. If you’d like to add a little spice, stir in a pinch of cayenne pepper. They’re an ideal dish to incorporate onto a brunch buffet accompanied with an array of fresh fruit and a mixed greens salad. Alternatively, they’d make a great snack or side dish. Use a small food processor to grate the hazelnuts into powder. Almonds, pecans or walnuts will work in the place of the hazelnuts, if needed. Squeezing out the moisture from the vegetables is important: the muffins may not hold together if you skip this step.
Ingredients
Cooking spray
4 spray(s)
Carrots
1 pound(s), peeled and grated
Celery
3 rib(s), large, trimmed, strings removed, grated
Uncooked 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 egg(s), well beaten
Low fat cream cheese
½ cup(s), at room temperature
Table salt
1 tsp
Black pepper
½ tsp, or more to taste
