Mini Pepper Jack Quiches

Mini Pepper Jack Quiches


  1. 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.

  2. BEAT eggs, half-and-half, salt and pepper in medium bowl until blended. ADD cheese, chilies and olives; mix well. SPOON evenly into mini-muffin cups, about 1 Tbsp. each.

  3. 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 with salsa.


  • 4 large EGGS
  • 1/4 to 1/2 cup panko bread crumbs OR crushed tortilla chips
  • 1/4 cup half-and-half
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup shredded pepper jack cheese (4 oz.)
  • 1/4 cup drained canned mild green chilies
  • 1/4 cup sliced ripe olives
  • salsa


This recipe is a good source of choline and protein.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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