Mini Mexican Quiches
Ready In: 38 mins
Yields: 22 mini Quiches
Ingredients
- 1⁄2 lb hot Italian sausages or 1⁄2 lb chorizo sausage
- 2 ounces shredded cheddar cheese
- 2 ounces shredded mozzarella cheese
- 1⁄2 cup chopped jalapenos or 1⁄2 cup mild green chili pepper (2 4.5 oz cans)
- 6 eggs
- 1⁄4 cup salsa
- 2 ready-made pie crusts (2- 9 inch pie crusts per package, I use Pillsbury already made pie crusts)
Directions
- Heat oven to 425 degrees.
- Set aside an ungreased muffin pan.
- Brown and drain sausage in medium skillet and set aside.
- In a medium bowl combine cheese and chilies and stir in sausage.
- In a separate bowl beat eggs well and stir in salsa.
- Do not combine mixtures.
- Roll out pie crusts to a 12 inch round and use a biscuit cutter (3 1/2 inches) to cut out circles.
- You should have 22 rounds.
- Press each round into a muffin cup to form a crust.
- Spoon 1 heaping Tbl.
- cheese and chili mixture into crust lined cup.
- Top with egg mixture (@1Tbl.) and divide egg mixture evenly among cups.
- Bake at 425 degrees for 14-18 minutes until filling is set.
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