Crustless Carrot Mini-Quiches - cooking recipe

Ingredients

1 tablespoon butter
1/4 cup sliced green onion
1 garlic clove, minced
1 1/2 cups shredded carrots (about 4 small)
5 eggs, beaten
1 1/2 cups shredded mozzarella cheese or 1 1/2 cups swiss cheese
1/3 cup yellow cornmeal
1 teaspoon dried basil, crushed
ground nutmeg
ground pepper
vegetable oil cooking spray

Preparation

In a medium skillet, melt butter and cook green onions and garlic until tender but not browned.
Add carrots; cook about 2 minutes more until tender crisp.
Remove from heat.
In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
Stir in carrot mixture.
Spray 12 or 24 1 1/2 inch muffin cups with vegetable spray.
Spoon about 1 tbsp of the carrot mixture into each muffin cup.
Bake in a 325F oven for 15 minutes or until set.
Let stand 2 minutes.
Remove from pans. Serve hot.