This recipe is great for an appetizer at your next holiday gathering!
Total Time: 25m
Prep Time: 10m
Cook Time: 15m
Yields: 24 Servings
What You Need
1/4-1/2 cup panko bread crumbs or corn tortilla crumbs
1/4 cup half-and-half
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded pepper Jack cheese (4 oz.)
1/4 cup drained, canned mild green chilies
1/4 cup sliced ripe olives
Heat oven to 350°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 medium bowl until blended. ADD cheese, chilies and olives; mix well. SPOON evenly into mini-muffin cups, about 1 tablespoon each.
BAKE in 350°F oven until just set, 12 to 15 minutes. COOL on rack 5 minutes. LOOSEN quiches from sides of muffin cups with a thin knife. REMOVE from cups; serve with salsa.