Mini Cheddar Quiche Bites
1/4 to 1/2 cup panko or regular bread crumbs 4 EGGS 1/3 cup half-and-half 1/4 tsp. salt 1/8 tsp. pepper 1-1/4 cups shredded Cheddar cheese (5 oz.)
Yields: 4 servings (or 24 appetizers)
- Nutritional Information
Per Serving (Based on 1/4 of recipe per serving, not per appetizer)
Excellent Source: Protein, Calcium and Choline
Good Source: Vitamin A and Vitamin D
Total Fat: 19 g
Saturated fat: 10 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 6 g
Cholesterol: 231 mg
Sodium: 453 mg
Carbohydrates: 5 g
Dietary Fiber: 0 g
Protein: 16 g
Vitamin A: 695.4 IU
Vitamin D: 51.1 IU
Folate: 30.5 mcg
Calcium: 304.7 mg
Iron: 1.2 mg
Choline: 135.1 mg
HEAT oven to 350°F. GENEROUSLY SPRAY 24 mini-muffin cups with cooking spray. Pat 1/2 to 1 teaspoon crumbs in the bottom of each muffin cup. Tap muffin pan to lightly coat sides of each muffin cup.
BEAT eggs, half-and-half, salt and pepper in medium bowl until blended. ADD cheese; mix well. SPOON evenly into mini-muffin cups, about 1 tablespoon each.
BAKE in center of 350°F oven until just set, 12 to 15 minutes. COOL on rack 5 minutes. LOOSEN quiches from sides of muffin cups with a thin knife. REMOVE from cups; SERVE warm.
These simple mini quiches can be made ahead and reheated in the microwave. Perfect for kids, breakfast on-the-go, appetizers, tailgates and more.
For added flavor, add 1/3 to 1/2 cup cooked crumbled bacon, sausage or chopped ham with cheese.
Lighter Option: Recipe can be made with reduced-fat cheese, if desired.