Mini Pepper Jack Quiches
Courtesy of The incredible edible egg™ 24 Servings • 10 Min. Prep Time • 12-15 Min. Cook Time| Ingredients |
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| 1/4-1/2 c. panko (Japanese breadcrumbs) or corn tortilla crumbs |
| salsa |
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| 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 |
Directions:
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"
Nutrition:
Calories: 116; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 111mg; Total Carbs: 3g; Protein: 7g; Sodium: 255mg;