Mini Cheese & Green Chili Quiches
Spice up breakfast with these cheesy mini quiches. Great cold or quickly reheated in the microwave for a fast breakfast, snack or appetizer.
Directions
- Heat over to 350º 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 a medium bowl until blended.
- Add cheese, chillies and olives; Mix well.
- Spoon evenly into mini-muffin cups, about 1 tablespoon each.
- Bake in 350º oven until just set; [timer length=15]12 - 15 minutes[/timer].
- Cool on rack for [timer length=5]5 minutes[/timer].
- Loosen quiches from sides of muffin cups with a thin knife.
- Remove from cups, serve with salsa and enjoy!
Notes
Make fillings from your favorite foods or from leftovers. Use a combination of cheese, meat, seafood or poultry and vegetables. Some classic filling combinations are Cheddar cheese and ham.
How to tell if it's done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.
For richer custard, substitute half-and-half for milk.
Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.
This recipe is a good source of calcium and choline.
Photo and recipe provided by the American Egg Board.
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