Mini Pepper Jack Quiches
Courtesy of The incredible edible egg™
Servings: 24
Prep Time: 10 Min. Cook Time: 12-15 Min. What you need:
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+ 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 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" Nutritional information:
Calories: 116; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 111mg; Total Carbs: 3g; Protein: 7g; Sodium: 255mg;
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