Mini Pepper Jack Quiches

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  • Ingredients
    1/4 to 1/2 cup panko bread crumbs OR crushed tortilla chips
    4 EGGS
    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

    Yields: 8 servings (or 24 appetizers)

  • Nutritional Information

    Per Serving

    Calories: 116

    Total Fat: 8 g
    Saturated fat: 4 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 111 mg
    Sodium: 255 mg
    Carbohydrates: 3 g
    Dietary Fiber: 0 g
    Protein: 7 g
    Vitamin A: 386.5 IU
    Vitamin D: 21.1 IU
    Folate: 14.3 mcg
    Calcium: 103.3 mg
    Iron: 0.7 mg
    Choline: 64.6 mg

Directions

  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 tablespoon 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.

Insider Info

Spice up breakfast with these cheesy mini quiches. Great cold or quickly reheated in the microwave for a fast breakfast, snack or appetizer.