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.
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ender xp
[email protected]These quiches were so easy to make and they turned out great. I used a pre-made pie crust to save time and the filling came together in just a few minutes. I will definitely be making these again for my next party.
Nakadama Hadijjah
[email protected]I made a low-carb version of these quiches by using a cauliflower crust. They were still very flavorful and satisfying. I served them with a side of grilled vegetables.
Addi Lyrikal
[email protected]I made a dairy-free version of these quiches by using almond milk instead of regular milk and vegan cheese. They were still very delicious and satisfying. I served them with a side of fruit salad.
Lepani Vunisa
[email protected]I used a gluten-free pie crust mix to make these quiches and they turned out great. The crust was nice and crispy and the filling was flavorful and creamy. I will definitely be making these again.
Ahsna Malik
[email protected]I made a vegetarian version of these quiches by using black beans and corn instead of chorizo. They were still very flavorful and satisfying. I served them with a side of salsa and guacamole.
Anthonia Chisaa
[email protected]I love spicy food, so I added a bit of cayenne pepper to the filling. It gave the quiches a nice kick of heat. I also used a spicy chorizo, which really took the flavor up a notch.
Saleem shch
[email protected]I made a few modifications to the recipe to make it healthier. I used whole wheat flour for the crust and reduced the amount of cheese. The quiches were still delicious and I felt good about eating them.
Abdulelah AlAlloush
[email protected]These quiches were a lifesaver for my busy weeknights. I made a batch on Sunday and had them for breakfast and lunch all week. They were so easy to reheat and still tasted great. My kids loved them too!
colton patterson
[email protected]I followed the recipe exactly and the quiches turned out perfectly. The crust was crispy and the filling was creamy and flavorful. I loved the addition of the poblano peppers, which added a nice smoky flavor. I will definitely be making these again.
SKS VINES
[email protected]I love these mini quiches! They are the perfect party food or snack. I often make a double batch and freeze half for later. They reheat well and are just as delicious the second time around.
KIMANAYI JACKSON
[email protected]These quiches were delicious and easy to make. I used a pre-made pie crust to save time, and they still turned out great. The filling was flavorful and had a nice kick from the chorizo. I will definitely be making these again for my next potluck.
daniel gabriel
[email protected]These mini quiches were a hit at my brunch party! The combination of chorizo, poblano peppers, and cheese was delightful, and the crust was flaky and golden brown. I will definitely be making these again!