Mexican Mini Quiche
I love baking things in my mini muffin pan and I love making egg dishes, so when I came across a recipe for Mexican Mini Quiche, I really wanted to make them.
These smelled great coming out of the oven. The ingredient list is pretty basic, but somehow the salsa and mexican cheese made a huge difference in taste.
The recipe comes from the Sargento website and is really easy to put together. One little problem I had with the recipe is that my quiches didn’t seem as sturdy as the ones in the photo I saw. They shrunk a little when cooled, so a lot of them looked wrinkly rather than the solid form that quiche usually is. Perhaps next time I’ll try using the croutons as a crust base and pouring the eggs mixture on top rather than mixing the croutons with the batter.
The recipe took less than 10 minutes to mix together. It was easy and tasty and we polished them off within minutes. This a great simple appetizer.
Disclosure: I was contacted by Sargento to try out some of their recipes and provided $25 for reimbursement of ingredients to make a recipe. However, my opinions on this recipe review are my own.
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)
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.(I sprinkled on additional cheese before serving.
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