Mexican Mini Quiche

Mexican Mini Quiche

Gluten free non-stick cooking spray
½ cup shredded chicken
1 cup shredded cheese
½ cup all-purpose flour or Gluten-Free alternative
½ teaspoon baking powder
½ cup 2% milk or dairy free alternative
¼ cup cream cheese
¼ cup butter
3 eggs
½ cup diced red onion
2 tomatoes, chopped
2 tablespoons minced fresh cilantro
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste

  • Preheat oven to 375 degrees. Lightly spray a standard muffin pan with cooking spray.
  • In a large mixing bowl combine all the ingredients with a spoon until well mixed.
  • Spoon the mixture into the prepared muffin tins.
  • Bake for 30 minutes or until browned and set.
  • Run a dinner knife around the edges of the quiches, remove from the pan and serve with your favorite salsa, some extra sour cream, and cilantro.


Source: Inspired by allrecipes.com

Love this? Try These..

Greek chicken soup avgolemono

Read More

Watermelon Agua Fresca

Read More

Hummus: Three Ways

Read More

Sweet Potato and Salmon Burgers

Read More

Easy Baked Brown Rice Shrimp Risotto

Read More

Stuffed Winter Butternut with Rice and Chestnuts

Read More
Signup box
Join the Veggieman revolution and never miss a wellness tip, a recipe, or a Veggieman adventure!

    From Best-Selling, Award-Winning Author, Karla Farach

    The Adventures of Veggieman: Food Fight! Is a Revolutionary Children’s Book that Promotes Healthy Eating for Kids. 

    Cover fro Web (1)
    Nutrition · Supplements · Education