Post by chief_cook2 on Oct 27, 2002 19:00:14 GMT -6
These cheesy quiches are baked in a water-bath so they bake evenly.
Yield: 4 Servings
Ingredients:
1 cup shredded carrots
1 cup water
1/3 cup nonfat dry milk powder
2 eggs
2 tablespoons chopped scallions
½ teaspoon lemon pepper
¼ teaspoon ginger
1 teaspoon dried parsley flakes
¾ cup Kraft shredded reduced-fat cheddar cheese
1. Preheat the oven to 350F. In a medium saucepan, bring the carrots and 1/2 cup of the water to a boil. Cover and remove from the heat. Let stand 5 minutes; drain. In a bowl, combine the dry milk powder, the remaining ½ cup water, eggs, onion, lemon pepper, ginger, and parsley flakes. Stir in carrots and cheese.
2. To bake: Pour 2 cups hot water into 8x8 inch baking dish. Spray four 1-cup custard cups with butter-flavored cooking spray. Pour mixture evenly into cups and place in prepared baking dish. Bake 35-40 minutes or until a knife inserted comes out clean.