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Crustless Cheddar and Sun-Dried Tomato Mini Quiches Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
  • 2Heat 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.
  • 3Blend 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.
Ingredients
  • 6 servings
  • 84 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    84
    4%
  • Fat:
    3.5
    5%
  • Carbs:
    6
    2%
  • Protein:
    7.5
    15%
  • Cholesterol:
    36
    12%

Based on a 2,000 calorie diet

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