Crustless cheddar and sun-dried tomato mini quiches

Recipe Information

Ingredients

• Nonstick cooking spray

• 1/2 teaspoon olive oil

• 1 leek, cleaned and finely chopped (about 1 cup)

• 1 cup reduced-fat shredded cheddar cheese, divided

• 1 cup fat-free milk

• 1 egg

• 1/3 cup sun-dried tomatoes, plus additional for garnish

• 1/2 teaspoon fresh or dried thyme

Directions

• Preheat the oven to 350°F. Spray a 12-cup muffin pan with nonstick cooking spray, lightly.

• In a small skillet, heat the oil over medium heat. Add the leeks and cook about 5 minutes, until softened, stirring frequently. Place the leeks into the muffin pan, evenly divided into each of the 12 muffin cups. Top with 2/3 cup of cheddar cheese.

• In a blender or food processor, blend the milk, egg, sun-dried tomatoes, and thyme for about 20 seconds or until the tomato is minced. In the muffin cups, pour the milk mixture over the cheese-topped leeks. Top each with the remaining cheese.

• Bake for 30 minutes or until the tops and edges are browned. Cool in the muffin pan for 3 minutes. Top with the additional pieces of sun-dried tomato and serve warm or cold.
  

Nutrition (per serving)

• Calories: 110 cal

• Total fat: 7g

• Saturated fat: 4g

• Cholesterol: 50mg

• Sodium: 45mg

• Carbohydrate: 6g

• Fiber: 1g

• Protein: 8g