Best Potato And Chorizo Mini Quiches Recipes

Mini Chorizo Quiches image

Provided by Food Network Kitchen

Time 1h

Yield 24 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/2 small onion, thinly sliced
1/2 red pepper, seeded and very thinly sliced
3 ounces Spanish chorizo, quartered lengthwise and thinly sliced
1 teaspoon dried oregano
2 cloves garlic, minced
4 large eggs
1/3 cup milk
1 tablespoon finely chopped cilantro leaves
1 teaspoon kosher salt
24 prepared mini-tart shells, baked

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.

Chorizo and Potato Quiche image

Provided by Karina Alcala

Time 1h

Number Of Ingredients 9

2 russet potatoes diced
2 links of smoked chorizo chopped
1/2 c cheddar cheese grated
1/2 c swizz cheese grated
1 can(s) black olives
2 frozen pie crusts
2 c half and half
1/4 c green onions chopped
5 eggs

Steps:

1. Fill a pot with cold water and put in diced potatoes cook for 15 minutes. Saute chorizo in pan with a tbs. of olive oil. Drain potatoes an add to the pan with chorizo in it. Cook for 5 minute until potatoes brown a little. Turn off heat and let them cool down.
2. Get your pie crust ready in your pie plates. Add 1/4 of the cheeses in the bottom of each pie crust so when the custard cooks it won't seep through and make the pie crust soggy. In a large bowl add half and half, eggs, cheese, some salt and pepper about a 1/4 and a teaspoon of salt and pepper. Divide potato mixture between both pie plates add olives and green onions to both.
3. Add half of the egg mixture to one pie and the rest to the other. Cook in a 400 degree preheated oven for 30 minutes. Let it cool for 1 hour so the eggs can set.