Best Mexican Quiches Mini Sized Recipes

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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

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

MINI CHORIZO QUICHES



Mini Chorizo Quiches image

Provided by Marcela Valladolid

Time 1h10m

Yield 6 quiches

Number Of Ingredients 13

Butter, for greasing the pans
1 1/2 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons chilled unsalted butter, diced
5 tablespoons chilled water, plus extra as needed
6 ounces chorizo, or spicy Italian sausage, casings removed, and cooked until crisp
4 eggs
1/2 cup Mexican crema, or creme fraiche
1 cup grated Manchego, Swiss, or Pecorino Romano cheese
1/2 cup diced russet potatoes, boiled until tender and cooled
1/4 cup whole milk
Salt and freshly ground black pepper
Salt and freshly ground black pepper

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.

MEXICAN QUICHE



Mexican Quiche image

Make and share this Mexican Quiche recipe from Food.com.

Provided by loof751

Categories     < 4 Hours

Time 1h14m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 12

1 refrigerated pie crust
6 ounces cheddar cheese, shredded
1 (10 ounce) can tomatoes and green chilies, drained
1 (4 ounce) can diced green chilies, drained
2 ounces diced black olives (canned)
3 eggs
1 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

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.

Nutrition Facts : Calories 364.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 152.4, Sodium 864.9, Carbohydrate 16.2, Fiber 0.9, Sugar 1.9, Protein 13

EASY MINI QUICHE



Easy Mini Quiche image

I made these for a tea last month for a Waco federation woman club. Garnish with green olives or pimiento.

Provided by BOSQUE

Categories     Breakfast and Brunch     Eggs     Quiche

Time 30m

Yield 12

Number Of Ingredients 7

12 slices bread
1 onion, grated
½ cup shredded Swiss cheese
1 cup milk
4 eggs
1 teaspoon dry mustard
1 pinch black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
  • Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
  • In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
  • Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.

Nutrition Facts : Calories 123 calories, Carbohydrate 15 g, Cholesterol 67.8 mg, Fat 4.2 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 1.8 g, Sodium 232.5 mg, Sugar 2.7 g

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