Party Nibbles
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4 recipes
Originating from French cuisine, quiches are traditionally savory pies filled with eggs and various ingredients. The crustless version is a lighter, more versatile option that allows for creativity with fillings. These mini quiches are perfect for parties or as a healthy snack, showcasing the humble carrot in a delightful way. Today, crustless quiches have gained popularity worldwide, often featuring seasonal vegetables and different cheeses.
Ingredients
- ●carrots
- ●eggs
- ●milk
- ●cheese
- ●onion
- ●garlic
- ●salt
- ●black pepper
- ●parsley
- ●olive oil
- ●baking powder
- ●nutmeg
- ●paprika
- ●spinach
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Grease a muffin tin with cooking spray or oil.
- 3Grate the carrots and finely chop the onion and garlic.
- 4Sauté the onion and garlic in olive oil until translucent, about 3-4 minutes.
- 5In a mixing bowl, whisk together the eggs and milk until well combined.
- 6Add the grated carrots, sautéed onion and garlic, cheese, and seasonings to the egg mixture.
- 7Stir in the baking powder and mix until just combined.
- 8Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- 9Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
- 10Allow to cool for a few minutes before removing from the tin.
- 11Garnish with fresh parsley before serving.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: cottage cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories, while water keeps it moist.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a cost-effective substitute for sautéing.
parsley
Healthier: cilantro
Cheaper: green onions
Green onions provide a fresh flavor at a lower cost.
Techniques
gratingsautéingbaking
Equipment
muffin tinmixing bowlwhisksauté pan
🌶️🌶️🌶️Lowdairyeggs
Also Known As
Carrot Quiche BitesCrustless Carrot Mini Quiches
vegetariandairy-freegluten-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●2 cloves garlic, minced
- ●1/2 tsp ground cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup Greek yogurt
- ●1/2 cup diced cucumber
- ●1/2 cup diced tomatoes
- ●1/4 cup sliced black olives
- ●1/4 cup crumbled feta cheese
- ●2 tbsp chopped fresh parsley
- ●1/2 tsp paprika
Instructions
- 1In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and black pepper.
- 2Blend until smooth, adding a little water if necessary to achieve a creamy consistency.
- 3Transfer the hummus to a serving dish and create a shallow well in the center.
- 4Spread the Greek yogurt in the well of the hummus.
- 5Top the hummus with diced cucumber, diced tomatoes, sliced olives, and crumbled feta cheese.
- 6Sprinkle chopped parsley and paprika over the top for garnish.
- 7Serve with pita chips, fresh vegetables, or bread for dipping.
Equipment
food processorserving dishmeasuring cupsmeasuring spoons
Ingredients
- ●1 lb ground beef
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 egg
- ●1 cup sweet and sour sauce
- ●1/4 cup chopped green bell pepper
- ●1/4 cup chopped onion
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, black pepper, and egg. Mix until well combined.
- 3Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- 4Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.
- 5While the meatballs are baking, prepare the sweet and sour sauce by combining it with chopped green bell pepper and onion in a saucepan over medium heat.
- 6Cook the sauce mixture for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
- 7Once the meatballs are done, remove them from the oven and transfer them to the saucepan with the sweet and sour sauce.
- 8Gently stir to coat the meatballs in the sauce and cook for an additional 2-3 minutes to heat through.
- 9Serve the meatballs warm, garnished with additional parsley if desired.
Equipment
baking sheetmixing bowlsaucepanparchment paper
Ingredients
- ●1 lb boneless, skinless chicken thighs
- ●1/4 cup hoisin sauce
- ●2 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tbsp sesame oil
- ●1/2 cup roasted peanuts, chopped
- ●1/4 cup green onions, sliced
- ●1 head of butter lettuce, leaves separated
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
- ●1/4 tsp black pepper
Instructions
- 1In a bowl, mix hoisin sauce, soy sauce, rice vinegar, sesame oil, garlic powder, ginger powder, and black pepper to create the marinade.
- 2Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
- 3Preheat a grill or grill pan over medium-high heat.
- 4Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 5Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into small pieces.
- 6In a serving bowl, combine the sliced chicken, chopped peanuts, and green onions.
- 7To serve, take a lettuce leaf and fill it with the chicken mixture. Roll it up or fold it to eat.
- 8Repeat with remaining lettuce leaves and filling.
- 9Serve immediately as a fresh appetizer or main dish.
Equipment
grillmixing bowlgrill panserving bowl
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