Southwest Mini Quiche

Categories: Chicken, Entrées


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Recipe Information

Serving Size



Makes 12 servings

Nutrition Information

One serving is 180 calories, 5 g fat, 85 mg cholesterol, 280 mg sodium, 18 g carbohydrates, 3 g fiber, and 16 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • 1 Chicken breast, boneless, skinless, cubed
  • 1 T Taco Seasoning
  • ¾ c Egg substitute
  • 2 Eggs
  • 3 T Bell peppers
  • 2 T Onion, chopped
  • ½ c Corn, frozen/thawed
  • 3 T Half and half, fat free
  • 6 Corn tortillas
  • ½ c Water
  • 1 c Cheddar cheese, reduced fat


  1. PREHEAT oven to 350°F.
  2. SPRAY 12-cup muffin pan with non-stick cooking spray. QUARTER the tortillas and place 2 quarters into each muffin cup.
  3. COOK chicken over medium-high heat until no longer pink.
  4. ADD water and 1 T of taco seasoning. LOWER heat and cook until water evaporates. REMOVE from skillet.
  5. PLACE a spoonful of chicken in each tortilla cup. MIX egg substitute, eggs, onions, peppers, corn and cream in bowl. POUR a scant 1/4 cup of egg MIXTURE over chicken. TOP each cup with cheese and BAKE for 25 minutes.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit