1 1/2 cup (375 mL)shredded Swiss or part skim mozzarella cheese
1/3 cup (75 mL)yellow cornmeal
1 tsp (5 mL)dried basil
1/4 tsp (1.25 mL)ground nutmeg
1/4 tsp (1.25 mL)pepper
Step 1 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.
Step 2 Whisk eggs in large bowl. Add cheese, cornmeal, basil, nutmeg and pepper in large bowl; whisk to combine. Stir in carrot mixture.
Step 3 Spray 12 (see note below) or 24 (1-1/2-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.
Step 4 Let stand for 2 minutes. Remove quiches from pans. Serve hot.