Southeast Dairy Association - Crustless Cheddar and Sun Dried Tomato Quiches

Crustless Cheddar and Sun-dried Tomato Quiches

Serve miniature Cheddar-filled quiches for a protein-packed appetizer.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6


  • Nonstick cooking spray
  • 12 teaspoon olive oil
  • 1 leek, cleaned and finely chopped about 1 cup
  • 1 cup shredded Cheddar cheese, divided
  • 13 cup sun-dried tomatoes, minced plus additional for garnish
  • 1 cup lactose-free milk
  • 2 eggs lightly beaten
  • 12 teaspoon fresh or dried thyme optional
  • 14 teaspoon salt
  • 18 teaspoon pepper


  1. Preheat oven to 350°.
  2. Lightly spray a 12-cup regular-size muffin pan with nonstick cooking spray.
  3. Heat oil in a small skillet over medium heat. Add leeks and cook until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top evenly with 2/3 cup cheese and sun-dried tomato.
  4. Blend milk, egg, thyme, salt and pepper in a blender or food processor for 20 seconds. Pour milk mixture over cheese in muffin cups and top evenly with remaining cheese. Bake 20-22 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 and fresh thyme, if desired.


Source of recipe: Chef Kevin Rathbun

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