Recipe Details

Mini Pepper Jack Quiches

Mini Pepper Jack Quiches

Courtesy of The incredible edible egg™ 24 Servings • 10 Min. Prep Time • 12-15 Min. Cook Time
Ingredients
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

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;