- 1/4-1/2 Cup cup panko bread crumbs or corn tortilla crumbs
- 4 eggs
- 1/4 Cup half and half
- 1/4 Teaspoon salt
- 1/8 Teaspoon pepper
- 1 Cup shredded pepper jack cheese
- 1/4 Cup drained, canned mild green chilies
- 1/4 Cup sliced ripe olives
Heat oven to 350 degrees 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 the 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.