Mexican Mini Quiche
These mini quiche are great for brunch or as an appetizer. They’re easy to make and delicious!
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
Instructions
- 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.
Notes
Recipe source: Sargento
Serving: 1mini quiche, Calories: 33kcal, Carbohydrates: 3g, Protein: 3g, Sodium: 138mg, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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