Crustless Cheddar and Sun-Dried Tomato Mini Quiches Recipe

Crustless Cheddar and Sun-Dried Tomato Mini Quiches Recipe

  • 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
  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan with non-stick cooking spray.
  2. Heat 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.
  3. Blend 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.
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