Crustless Cheddar and Sun-dried Tomato Mini Quiches

Recipe created by Chef Kevin Rathbun, owner of Rathbun’s Restaurant and Krog Bar, Atlanta, on behalf of 3-A-Day^™ of Dairy

Makes 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients

Non-stick 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 oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.

Heat oil in a small skillet over medium heat. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.

Blend milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired.

*May substitute with aluminum muffin cups or individual custard cups, if desired.

Yield: 2 mini quiches, per serving

Nutrition Facts per individual food recipe

Calories: 110; Total Fat: 7 g; Saturated Fat: 3.5 g; Calcium: 20% Daily Value; Protein: 8 g (6.1 g from dairy); Cholesterol: 50 mg; Sodium: 45 mg; Carbohydrates: 6 g; Dietary Fiber: Less than 1 g