Mini Pepper Jack Quiches
Courtesy of The incredible edible egg™
Servings: 24
Prep Time: 10 Min.
Cook Time: 12-15 Min.
Prep Time: 10 Min.
Cook Time: 12-15 Min.
What you need:
* 1/4-1/2 c. panko (Japanese breadcrumbs) or corn tortilla crumbs
* salsa
Custard:
* 4 eggs
* 1/4 c. half & half
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1 c. shredded pepper Jack cheese (4-oz.)
* 1/4 c. drained, canned mild green chiles
* 1/4 c. sliced ripe olives
* salsa
Custard:
* 4 eggs
* 1/4 c. half & half
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1 c. shredded pepper Jack cheese (4-oz.)
* 1/4 c. drained, canned mild green chiles
* 1/4 c. sliced ripe olives
What to do:
1.Heat oven to 350°F. Generously spray 24 mini-muffin cups with cooking spray. Pat 1/2 to 1 tsp. 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.
2. Bake in 350°F oven until just set, 12 to 15 min. Cool on rack 5 min. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups; serve with salsa.
* "For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
2. Bake in 350°F oven until just set, 12 to 15 min. Cool on rack 5 min. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups; serve with salsa.
* "For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutritional information:
Calories: 116; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 111mg; Total Carbs: 3g; Protein: 7g; Sodium: 255mg;