Need a simple meal idea? This easy lunchbox mini quiches recipe is perfect for a quick lunch. These Zesty Mini Quiches take eggs and salsa to a whole new level.
I’ll admit it. I’m one of those people who love salsa over her eggs, inside of wraps, use it to make easy guacamole, with my chicken, and sometimes I just bring it a small container of it in my work lunch to dip whatever food I’ve packed.
It’s safe to say that I love good fresh salsa. I’m not a fan of most jarred varieties because of the salt and preservatives used. I can kind of taste something funny and then I remember some brands use sugar to mask that flavor.
A few weeks ago I received an entire shipment of Sabra salsa. Imagine a 5-foot lady jumping up and down pondering whether she should hug the FedEx guy for his awesome delivery.
Sadly, a fresh delivery like that didn’t last long because immediately I began making lots of my easy guacamole, which I proceeded to eat quite happily over eggs and even top my Easy Nacho Dinner idea.
These mini quiches are plain awesome. They are portable –and, you know how much I love making food portable… Who would have thought that eggs could be made ahead of time and packed inside a lunchbox within minutes?
You can make an entire pan of these mini quiches and serve them warm. You can make them ahead of time and store them in an airtight container in the refrigerator. You can pack these straight from the fridge in a lunchbox or, warm them up and stick them inside a thermos. Their versatility knows no limits.
Wait for it… wait for it… I even made a quick video so you can see how easy they are to make.
Zesty Mini Quiches – sabra
- Yield: 24
Ingredients
- 6 eggs
- 3 tablespoons (45 ml) milk
- 1/2 cup sabra salsa
- 1 cup (120 g) cheddar, shredded
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) pepper
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk eggs, milk, and salsa. Add cheese, salt and pepper and whisk to combine.
- Distribute egg mixture evenly into a greased mini muffin pan. Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
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Disclosure: Partnering with awesome companies from time to time helps maintain the upkeep of my personal blog. This recipe was developed partnering with Sabra Dipping Co. The content and opinions are always my own.
Leave a Reply 12 comments
I love fun lunches like this! Looks great!!!
Do you know where they sell the little dipping containers of Sabra salsa like in your picture? I’ve never seen them in the store.
They sell the little sabra containers at BJs
I love this idea, but I wish it had been clearer how much to put in each mini tin or how to make it work…all the liquids poured into my early tins, and cheese was left for the later ones. I had to transfer back and forth with a fork and spoon, and now I’m waiting to see how it worked.
Would it work to divide the cheese among the tins, then add the liquid? I’m thinking that would be easier, because otherwise the cheese clumps at the bottom of the bowl you mix it in.
Laura, I imagine you can try it that way. I don’t have that problem since i “swish” and “mix” the mixture as I pour. Did you pour the mixture as shown in the video? It makes exactly 24 mini muffin sized and each holds approx 2 tablespoons of “batter”. I hope this helped.
Can you freeze these?
Yes. they are just eggs. Freeze and heat up to eat.
Can you make this with shredded mozzarella cheese? I don’t have any cheddar right now.
Absolutely!
[…] them to be vegetarian, omit the bacon. Need to make them dairy free? Skip the cheese. I’ve even made a zesty version and they are […]
Can you make these and use little cupcake liners in the mini muffin pans?
you can, but eggs stick terribly to liners.
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