Quiche Rounds
Yield
servingsPrep
5 minCook
45 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
monterey jack cheese
grated |
|
| 1 | cup |
cheddar cheese, very old, sharp
|
*
|
| 1 | can |
green chili peppers
|
*
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| ⅛ | teaspoon |
cumin
|
|
| 1 | package |
corn tortillas instant mix
|
* |
| 1 | x |
black olives
sliced, as desired |
*
|
| 1 | each |
tomatoes
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
monterey jack cheese
grated |
|
| 237 | ml |
cheddar cheese, very old, sharp
|
*
|
| 1 | can |
green chili peppers
|
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 0.6 | ml |
cumin
|
|
| 1 | package |
corn tortillas instant mix
|
* |
| 1 | x |
black olives
sliced, as desired |
*
|
| 1 | each |
tomatoes
diced |
|
Directions
Cut small rounds out of tortillas the size of muffin tin just to fit in bottom.
Sprinkle Jack cheese and half of Cheddar over rounds.
Sprinkle chilies over cheese, olive slices and diced tomatoes.
Beat eggs, sour cream, cumin together, pour over all ingredients and top with the rest of the Cheddar cheese.
Bake at 350℉ (180℃) for 30 to 45 minutes.
Serve warm.
