MARVELOUS MINI MEXICAN QUICHES
These tasty mini-quiches are easy to make and sure to impress! This can be served with sour cream and diced tomato on top.
Provided by SunnyDaysNora
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 7.6 g, Cholesterol 73.8 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 7.1 g, Sodium 386.7 mg, Sugar 1.3 g
MEXICAN QUICHES - MINI-SIZED
Great to have in the freezer for unexpected guests - as an appetizer or brunch. I often make these and freeze (well-covered) in air-tight container. When it's party time, place frozen quiches on serving plate; place in microwave and cook on Reheat setting just until slightly warm. You can take a few or lots from the freezer to accommodate the number of guests. There are never any leftovers. Preparation time includes 1 hour refrigeration.
Provided by BeachGirl
Categories Breakfast
Time 2h
Yield 24 mini quiches, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
- Shape into 24 balls.
- Cover and chill about 1 hour.
- Press into bottom and a little way up the sides of pan.
- FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
- Add 1/2 teaspoon of green chiles on top cheese.
- In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
- If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
- Bake for about 30-35 minutes until just slightly golden on top.
- Let stand 5 minutes before removing from pans.
- Serve warm, but also good at room temperature.
MINI CHORIZO QUICHES
Provided by Food Network Kitchen
Time 1h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Heat a medium skillet over medium heat and add the oil. When the oil is hot add the onion, red pepper, chorizo, oregano, and garlic. Cook, stirring frequently, until the pepper and onions are soft and brown, about 6 minutes. Cool.
- Whisk the eggs, milk, cilantro, and 1 teaspoon salt together in a large liquid measuring cup or medium bowl.
- Arrange the tart shells on a baking sheet and divide the chorizo filling evenly among the tart shells. Pour or spoon the custard mixture over the filling to fill the shells. Bake until the eggs are just set, about 15 minutes. Cool and serve.
MINI CHORIZO QUICHES
Provided by Marcela Valladolid
Time 1h10m
Yield 6 quiches
Number Of Ingredients 13
Steps:
- Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.
- Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.
- Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.
- Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).
- Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.
MINI QUICHE 4 WAYS
Many nights, I have about a half serving of vegetables left over. What do you do with a couple of tablespoons of cooked broccoli or spinach no one had room for at dinner? What about that odd slice of ham, or the extra slice of prosciutto that you didn't need for a recipe? Here's a way to use up lots of little "extras" and jazz up your weekend brunch.
Provided by Bibi
Time 1h30m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
- Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
- Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
- To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
- Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
- Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
- Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
- Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.
Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 101.8 mg, Fat 23.7 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 381.5 mg, Sugar 7.7 g
MINI MEXICAN QUICHES
Make and share this Mini Mexican Quiches recipe from Food.com.
Provided by Graybert
Categories Mexican
Time 2h30m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- In a small mixing bowl, cream butter and cream cheese.
- Add flour; beat until well blended.
- Shape into 24 balls; cover and refrigerate for 1 hour.
- Press balls onto the bottom and up the sides of greased miniature muffin cups.
- Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.
- In a bowl, beat eggs, cream, salt and pepper.
- Spoon into shells.
- Bake at 350° for 30-35 minutes or until golden brown.
- Let stand for 5 minutes before serving.
- Refrigerate leftovers.
Nutrition Facts : Calories 1359.7, Fat 106, SaturatedFat 64.7, Cholesterol 512.1, Sodium 1155.4, Carbohydrate 72, Fiber 5, Sugar 12.1, Protein 35.9
MINI MEXICAN QUICHES
"This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat," writes Linda Hendrix of Moundville, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. , Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. , Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 26g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 375mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
MINI MEXICAN QUICHES
Impressive little appetizer for dinner parties,especially those with a Mexican theme. You can adjust the heat by using mild green chilies or jalapenos. Easy preparation if you buy the already made pie crusts, then the rest is just combining ingredients.
Provided by Dawn399
Categories Cheese
Time 38m
Yield 22 mini Quiches
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 134.1, Fat 9.8, SaturatedFat 3, Cholesterol 70.2, Sodium 218.4, Carbohydrate 6.3, Fiber 0.2, Sugar 0.3, Protein 5
MINI MEXICAN CHERRY PEPPER QUICHES
Make and share this Mini Mexican Cherry Pepper Quiches recipe from Food.com.
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In medium-sized bowl, slightly beat egg, whisk in cream, tomato sauce, cumin, chili powder, salt, garlic and pepper.
- Set aside.
- In small frying pan, cook sausage, crumbling fine, drain grease.
- Add butter, corn, green onion, mushrooms and zucchini, cook 3-5 minutes longer til just tender.
- Add to egg mixture.
- Cut tops off of peppers and scoop out seeds, place in muffin pan according to size of peppers, fill, sprinkle top with cheese.
- Bake in 375º oven for 15 minutes til filling is puffed and golden brown.
- Cool 5 minutes, serve warm.
Nutrition Facts : Calories 187.6, Fat 13.6, SaturatedFat 7.8, Cholesterol 84.9, Sodium 242.7, Carbohydrate 13.4, Fiber 2.1, Sugar 7.4, Protein 5.8
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