Crustless Cheddar and Sun-dried Tomato Quiches
Serve miniature Cheddar-filled quiches for a protein-packed appetizer.
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PREP TIME: 20 minutes
COOK TIME: 20 minutes
SERVINGS: 6
TOTAL TIME: 40 minutes
Ingredients
Nonstick cooking spray
1⁄2 teaspoon olive oil
1 leek, cleaned and finely chopped about 1 cup
1 cup shredded Cheddar cheese, divided
1⁄3 cup sun-dried tomatoes, minced plus additional for garnish
1 cup lactose-free milk
2 eggs lightly beaten
1⁄2 teaspoon fresh or dried thyme optional
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
Notes
Source of recipe: Chef Kevin Rathbun
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Sun Dried Tomato-Rosemary Cheesecake
Instructions
Preheat oven to 350°.
Lightly spray a 12-cup regular-size muffin pan with nonstick cooking spray.
Heat oil in a small skillet over medium heat. Add leeks and cook until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top evenly with 2/3 cup cheese and sun-dried tomato.
Blend milk, egg, thyme, salt and pepper in a blender or food processor for 20 seconds. Pour milk mixture over cheese in muffin cups and top evenly with remaining cheese. Bake 20-22 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 and fresh thyme, if desired.