Mini Mexican Quiches Recipes

MARVELOUS MINI MEXICAN QUICHES

Marvelous Mini Mexican Quiches image

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

Ingredients

¼ cup cream cheese
¼ cup butter
⅔ cup all-purpose flour
3 eggs
½ cup milk
1 cup shredded Monterey Jack cheese
½ cup ground chorizo sausage, browned
1 (4 ounce) can diced green chiles
½ cup diced red onion
2 tablespoons minced fresh cilantro
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt

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

Mexican Quiches - Mini-Sized image

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

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
4 ounces shredded monterey jack cheese or 4 ounces reduced-fat sharp cheddar cheese (1 cup)
1 (4 ounce) can green chilies, drained
1/2 cup egg substitute or 2 whole eggs
1/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
crushed red pepper flakes

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 TACO QUICHES

Mini Taco Quiches image

These tasty mini taco quiches are a party favorite. The crust is a flour tortilla and the quiches are comprised of ground beef, taco seasoning, Cheddar cheese, black olives, and sour cream.

Provided by James B

Time 50m

Yield 12

Number Of Ingredients 12

Ingredients

cooking spray
1 pound lean ground beef
⅓ cup chopped onion
1 (8 ounce) can tomato sauce
⅓ cup sliced black olives
¼ cup water
2 tablespoons hot sauce
1 large egg, beaten
1 (1.25 ounce) package taco seasoning mix
4 (10 inch) flour tortillas
⅓ cup sour cream
½ cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
Bake in the preheated oven until heated through, about 25 minutes.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 16.4 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 1.2 g, Protein 11 g, SaturatedFat 4.5 g, Sodium 616.8 mg, Sugar 2 g

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