Mexican Mini Quiche
INGREDIENTS
- 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
- 1 cup Egg Beaters®
- 3/4 cup crushed seasoned croutons
- 1/3 cup chunky-style salsa
- 1/4 cup skim milk
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 1 tsp. dried cilantro (optional)
DIRECTIONS
- 1
Combine cheese, Egg Beaters, croutons, salsa, milk, garlic powder, cumin and, if desired, cilantro in large bowl; mix until thoroughly combined.
- 2
Spray mini muffin pans with non-stick cooking spray. Fill each cup with quiche mixture; do not overfill. Bake in preheated 375°F oven 25 minutes or until set and lightly browned. Cool 5 minutes; remove from pan. Serve warm.
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Yield: Makes: 2 dozen mini quiche
HELPFUL HINTS
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See Nutrition Facts
Makes: 2 dozen mini quiche
Amount Per Serving
Calories 33
Total Fat 1.6g
Saturated Fat 0.9g
Trans Fat 0.3g
Polyunsaturated Fat 0.0g
Cholesterol 4g
Sodium 111g
Carbohydrates 2g
Protein 3g
Dietary Fiber 0g
Vitamin A 13g
Vitamin C 0g
Calcium 68g
Iron 0g
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