Crustless Cheddar and Sun-Dried Tomato Mini Quiches

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   Lightly spray a 12-cup muffin pan* with non-stick cooking spray.

3. 3

   Heat oil in a small skillet over medium heat.

4. 4

   Cook leeks until softened, stirring frequently, about 5 minutes.

5. 5

   Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.

6. 6

   Blend fat-free or low-fat lactose-free milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced.

7. 7

   Pour fat-free or low-fat lactose-free milk mixture over cheese in muffin cups and top each with remaining cheese.

8. 8

   Bake 30 minutes or until tops and edges are browned.

9. 9

   Cool in pan for 3 minutes; serve warm or cold.

10. 10

    Top with additional pieces of sun-dried tomato, if desired.

* Per serving · 4 servings · Values may vary.