Mini Pepper Jack Quiches

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  • Ingredients
    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

    Yields: 8 servings or 24 appetizers

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 114

    Total fat: 8 g
    Saturated fat: 4 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 1 g

    Cholesterol: 108 mg
    Sodium: 360 mg
    Carbohydrates: 4 g
    Fiber: 0 g
    Sugar: 0 g
    Protein: 7 g
    Vitamin A: 52 mcg
    Vitamin D: 1 mcg
    Folate: 13 mcg
    Choline: 75 mg
    Calcium: 127 mg
    Iron: 1 mg
    Potassium: 53 mg

    This recipe is a good source of choline and protein.


  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.