Mini quiches make great finger food for any party. These easy appetizers can be prepared in advance and stored in the freezer, ready to be reheated at a moments notice.
Heat oil in skillet over medium heat. Add green onion and garlic; cook, stirring frequently, until tender but not browned. Add carrots; cook until tender crisp, about 2 minutes more. Remove from heat.
Whisk eggs in large bowl. Add cheese, cornmeal, basil, nutmeg and pepper in large bowl; whisk to combine. Stir in carrot mixture.
Spray 12 (see note below) or 24 (1½-inch (4 cm) muffin cups with cooking spray. Spoon about 1 tbsp (15 mL) carrot mixture into each muffin cup. Bake in preheated 325°F (160°C) oven until set, about 15 minutes.
Let stand for 2 minutes. Remove quiches from pans. Serve hot.
Tip: If you only have one mini muffin cup pan, bake half of the carrot mixture at a time, keeping the rest in the refrigerator.
Tip: The baked mini quiches can be frozen and reheated. Once baked, let cool completely. Then place onto baking sheets and freeze. Once quiches are completely frozen, store in a resealable bag in the freezer. To reheat, place quiches on a baking sheet and let thaw in the refrigerator. Bake in a preheated 325°F (160°C) oven until heated through, about 10 minutes.