crustless cheddar and sun-dried tomato mini quiches

Ingredients

• Servings: 12
• nonstick cooking spray
• 1/2 teaspoon olive oil
• 1 leek, cleaned and finely chopped
• 1 cup shredded reduced-fat cheddar cheese, divided
• 1 cup fat-free or low-fat lactose-free milk
• 1 egg
• 1/3 cup sun-dried tomatoes, plus additional for garnish
• 1/2 teaspoon fresh or dried thyme

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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 fat-free or low-fat lactose-free milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. pour fat-free or low-fat lactose-free 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.