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.
INGREDIENTS
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
tips
This recipe is a good source of choline and protein.
American Egg Board
