Kirbie's Cravings

Mexican Mini Quiche

photo of a plate of Mexican Mini Quiche

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.

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.

photo of Mexican Mini Quiche in muffin pan
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.
photo of a package of shredded cheese
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. close-up photo of mini quiches in a pan

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.
photo of a plate of mini quiches
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.

Mexican Mini Quiche

Servings: 24 mini quiche
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer, Breakfast
Cuisine: American
These mini quiche are great for brunch or as an appetizer. They’re easy to make and delicious!


  • 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


  • Preheat oven to 375°F. Spray a mini muffin pan with non-stick cooking spray.
  • Combine cheese, Egg Beaters, croutons, salsa, milk, garlic powder, cumin and, if desired, cilantro in large bowl; mix until thoroughly combined.
  • 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.


Recipe source: Sargento


Serving: 1mini quiche, Calories: 33kcal, Carbohydrates: 3g, Protein: 3g, Sodium: 138mg, NET CARBS: 3g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

10 comments on “Mexican Mini Quiche”

  1. Thanks for the clarification, but it still seems to me that if the post was the result of any money or goods being exchanged that it would qualify as a “sponsored” post regardless of whether you provided a favorable review or not.

    I hope that this comment doesn’t come across as an attack. I do love your blog and how you share your opinions on the recipes you try as well as create but there seems to be so much more corporate influence in blogs than ever before.

    Thanks again!

    • Hi m- I definitely see the standpoint you are coming from. And I can understand why you view this as a sponsored post. I will go ahead and edit my post to state that my opinions are my own but I was provided $25 for ingredients. I do agree that there is more of a corporate influence in blogs now. It seems to be the new trend for advertising. I personally have mixed feelings. I always feel a little hesitant to do product reviews when I’m sent free products or restaurant reviews when I’m provided a free meal. However, I’ve actually found a lot of great products and eating spots through the freebies (as well as some not so great ones). So I try to be open to all opportunities but make very clear when something was given to me for free. I also make sure that I don’t let a freebie influence my writing in any way. I know people follow my blog to read my personal opinions and I don’t want to ever sell-out and lead my readers on into thinking I like something just so I can have a good relations with a certain PR company or something.

  2. They look great, will definately have to give it a try.

    I’m a bit confused by your disclosure – if they gave you $25 for ingredients but not for the review isn’t that still compensation?

    • Hi m- Let me try to clarify. I consider compensation for a review to be when a company pays you to write a review or asks you to write a positive review. I’ve been approached by companies before where they will offer me a certain amount of money to do a “sponsored” post where I basically just talk and promote their product in a blog post. I’ve refused to do those. In this case, I was provided approximate reimbursement costs for me to go out and buy the ingredients necessary to make and try out this recipe but my review and my opinions are my own. I wasn’t given an additional sum of money for publishing a review on the recipe.

  3. I love quick, easy and tasty and these certainly fit the bill! Darling little quiches! I love the fact that they area crustless. I don’t have a mini muffin pan, but I don’t see why they wouldn’t work in a regular muffin pan – maybe just take a little longer to cook? Will be trying it out soon!

  4. I just bought a mini muffin pan, and I’m going to try this recipe. I will probably just use regular eggs, though. Hope you had a great Thanksgiving!

    • I think regular eggs should work too. I had a great Thanksgiving. I wanted to do a post beforehand, but ran out of time. I hope you had a good Thanksgiving too!

  5. These look delish! Can’t wait to try them 🙂