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.