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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Cook green onions and garlic in margarine in a medium skillet until onion is tender but not brown. Add carrot; cook about 2 minutes more or until crisp-tender. Remove from heat. Stir together eggs (or egg product), cheese, cornmeal, basil and nutmeg in a large bowl. Stir in carrot mixture. Coat twenty-four 1-3/4-inch muffin cups with cooking spray. Spoon about 1 tablespoon of the carrot mixture into each muffin cup.
Bake for 15 to 18 minutes or until set. Let stand 2 minutes. Remove from pans. (Or, pour all the batter into a 9-inch round pie plate or quiche dish coated with cooking spray. Bake for 20 to 25 minutes or until set. Let stand 10 minutes. Cut quiche into 12 wedges; cut each wedge in half crosswise.) Serve hot.