Crustless Cheddar and Sun-Dried Tomato Mini Quiches

• Nonstick cooking spray
• 1/2 teaspoon olive oil
• 1 leek, cleaned and finely chopped
• 1 cup shredded reduced-fat Cheddar cheese, divided
• 1 cup fat-free or low-fat lactose-free milk
• 1 egg
• 1/3 cup sun-dried tomatoes, plus additional for garnish
• 1/2 teaspoon fresh or dried thyme

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
3. Heat oil in a small skillet over medium heat.
4. Cook leeks until softened, stirring frequently, about 5 minutes.
5. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.
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. Pour fat-free or low-fat lactose-free milk mixture over cheese in muffin cups and top each with remaining cheese.
8. Bake 30 minutes or until tops and edges are browned.
9. Cool in pan for 3 minutes; serve warm or cold.
10. Top with additional pieces of sun-dried tomato, if desired.

nonstick cooking spray, olive oil, cheddar cheese, milk, egg, tomatoes, thyme

Taken from allrecipes.com/recipe/crustless-cheddar-and-sun-dried-tomato-mini-quiches/ (may not work)