Spicy Mexican Quiche Cups Recipes

MARVELOUS MINI MEXICAN QUICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
• Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
• Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
• Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
• Bake in preheated oven until center of quiche is set, 25 minutes.

MEXICAN QUICHE

Steps:

• Arrange pie crust in a pie plate.
• Sprinkle shredded cheddar evenly over bottom of crust.
• Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
• Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
• Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.

MEXICAN TACO QUICHE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

SPICY MEXICAN QUICHE CUPS

Steps:

• Heat oven to 425ºF. In medium sized skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
• In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
• Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
• Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
• Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.

SPICY MEXICAN QUICHE CUPS

Steps:

• Heat oven to 425°; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool.
• In a bowl, mix together the cheese and chiles; stir in cooled sausage.
• In another bowl, beat eggs; stir in salsa.
• Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round.
• With a 3 ½ inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary.
• Press each round into ungreased muffin cup or fluted tartlet pan.
• Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups.
• Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm.

SPICY MEXICAN QUICHE CUPS

Steps:

• Heat oven to 425ºF. In medium sized skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
• In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
• Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
• Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
• Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.

QUICK QUICHE CUPS

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

SOUTH-OF-THE-BORDER QUICHE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SPICY QUICHE

Steps:

• Preheat oven to 375 degrees. Line quiche pan with pastry. (If you use a foil pie pan with prepared frozen pastry, you may find that it will not hold all the filling; try to use a regular metal quiche pan or a glass or metal pie pan.) Refrigerator pan with pastry until ready to use.
• Simmer sausages in water, pricking them after the water comes to the simmer, for about 20 minutes. Drain and set aside.
• Heat oil in a skillet and saute onion and peppers until just beginning to brown. Remove from pan. Thinly slice the sausages and saute in the skillet until browned.
• Spread onion, peppers, sausage and cheese over the bottom of prepared pan. Beat eggs with milk and cream. Season with salt and pepper. Pour into pan.
• Bake 35 to 40 minutes, until puffed and browned. Serve hot or at room temperature.