
Mini Pepper Jack Quiches

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, chilies and olives; mix well. SPOON evenly into mini-muffin cups, about 1 Tbsp. 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 with salsa.
large EGGS |
4
|
panko bread crumbs OR crushed tortilla chips |
1/4 to 1/2 cup
|
half-and-half |
1/4 cup
|
salt |
1/4 tsp.
|
pepper |
1/8 tsp.
|
shredded pepper jack cheese (4 oz.) |
1 cup
|
drained canned mild green chilies |
1/4 cup
|
sliced ripe olives |
1/4 cup
|
salsa |
This recipe is a good source of choline and protein.
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 |