Crustless Carrot Quiche
|Carrots||2 Cup (32 tbs), finely shredded|
|Milk||1 1⁄4 Cup (20 tbs)|
|Instant onion||1 Tablespoon, minced|
|Ground ginger||1⁄4 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Preheat oven to 35°F.
Butter a 9-inch quiche pan.
Place carrots in a saucepan with just enough water to cover.
Simmer, covered, until carrots are tender, about 5 minutes.
In a separate bowl, beat eggs with milk, onion, salt, ginger, and pepper.
Stir in carrots and cheese.
Pour batter into prepared pan.
Place pan in a shallow pan of hot water.
Bake for about 35 minutes or until a knife inserted hear the center comes out clean.
Let quiche stand for 5 minutes before serving.
Serving size: Complete recipe
Calories 1206 Calories from Fat 681
% Daily Value*
Total Fat 76 g117.2%
Saturated Fat 38.9 g194.7%
Trans Fat 0 g
Cholesterol 1418.2 mg472.7%
Sodium 2413.5 mg100.6%
Total Carbohydrates 55 g18.4%
Dietary Fiber 8.3 g33.4%
Sugars 34.7 g
Protein 75 g150.3%
Vitamin A 922.6% Vitamin C 29.2%
Calcium 142.8% Iron 38.7%
*Based on a 2000 Calorie diet