? cup sliced green onion
1 clove garlic, minced
1 ? cups vegetable (your choice)
3 slightly beaten eggs
1 ? cups shredded cheese (6 ounces)
3 tablespoons yellow cornmeal
? teaspoons ground nutmeg
herb of choice (tarragon, thyme, basil)
Saute the onion and garlic in butter. Do not brown. Add vegetables and cook till al dente. Combine all ingredients. Spray 24 mini muffin cups with PAM, spoon 1 tablespoon of mix into each cup and bake at 325? for 15 to 18 minutes or until set. Let stand for a couple minutes, remove from pan.
Provides 24 mini muffin cup quiches.
See other recipes submitted by Jenifer