Crustless Mini Carrot and Cumin Quiches Recipe
Discover these delicious crustless mini quiches, a light and flavorful version that highlights the sweetness of carrots and the warm aroma of cumin. Perfect for an original appetizer or buffet, they will delight your guests with their soft texture and delicate taste. This recipe is very simple and quick to make, with only 15 minutes of preparation. The grated carrots lightly sautéed with cumin blend perfectly with the egg and cream mixture. Baked in muffin tins, these crustless mini quiches become golden and puffy, with a tender center. You'll get about 12 portions perfect for sharing. These mini quiches are also suitable for a light meal with a salad. Try this versatile recipe that will please all palates!
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- 1
Preheat your oven to 180°C (350°F).
- 2
In a pan, heat the olive oil over medium heat. If using shallot, sauté for 2 minutes until translucent.
- 3
Add grated carrots, cumin, salt and pepper. Sauté for 5 to 7 minutes until slightly tender but still a bit crunchy. Let cool slightly.
- 4
In a bowl, beat the eggs with the fresh cream. Season with a little salt and pepper.
- 5
Incorporate the slightly cooled sautéed carrots and mix well.
- 6
Lightly grease muffin tins or use silicone liners.
- 7
Pour the mixture into each cavity, filling almost to the top.
- 8
Bake for 20 to 25 minutes, until golden, puffy and firm to the touch.
- 9
Let cool for a few minutes before carefully unmolding.
- For a more elegant presentation, use individual silicone molds or parchment paper liners.
- Fresh herbs variation: add a touch of freshly chopped cilantro for a subtle oriental flavor.
- Cheese variation: for more indulgence, incorporate 50g of grated cheese (Comté, Emmental or Gruyère) into the mixture.
- Vegetable variation: replace carrots with grated zucchini or finely sliced bell peppers.
- Storage: these mini quiches keep for 2 days in the refrigerator. Reheat gently in the oven or microwave.
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