Mini Mexican Quiche
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Here’s a yummy recipe to serve for your next weekend brunch. Cheddar cheese and green chilies go perfectly with eggs, which makes Mini Mexican Quiche a great choice for your next weekend breakfast, brunch, or potluck. Or even as appetizers for a family gathering where finger foods are appreciated.
These mini quiche are best served warm. However, you can make them ahead and store covered in a refrigerator until needed. Then simply heat in a 350 degree oven for 7-10 minutes until warmed through.
Ingredients Needed to Make Mini Mexican Quiche
- butter, softened
- cream cheese, softened
- all-purpose flour
- cheddar cheese
- chopped green chilies
- large eggs
- heavy whipping cream
- kosher salt
- freshly ground black pepper
- taco sauce or salsa (for serving)
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather all of your ingredients so that you have everything close at hand on the counter or table. Spray miniature muffin pan with baking spray.
Using a box grater, shred the cheddar cheese.
Prepare the Dough
In a large mixing bowl, cream together the softened butter and cream cheese. Add the all-purpose flour to the creamed mixture. Beat until well blended. Cover with plastic wrap and refrigerate for 20 minutes.
Shape the dough into 24 balls. Using a tart tamper (or your thumbs) press each ball into the bottom wells of the prepared miniature muffin pan.
Sprinkle a teaspoon of shredded cheese and 1/2 teaspoon of green chilies into each shell.
Prepare the Eggs and Assemble the Mini Quiche
In a small bowl, whisk together the large eggs, whipping cream, kosher salt and freshly ground black pepper.
Spoon egg mixture into the shells to fill.
Bake in preheated oven for 30-35 minutes until golden brown. Cool for 5 minutes before serving removing from the pan.
Serve mini quiche warm with with taco sauce or salsa on the side, if desired.
This recipe will make 2 dozen.
See more Breakfast Ideas. Browse Appetizers Here.
Mini Mexican Quiche
Ingredients
- 1/2 cup butter softened
- 3 oz. cream cheese softened
- 1 cup all-purpose flour
- 1 cup cheddar cheese shredded
- 4 oz. chopped green chilies
- 2 large eggs
- 1/2 cup heavy whipping cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- taco sauce or salsa for serving
Instructions
- Preheat oven to 350 degrees. Gather all of your ingredients so that you have everything close at hand on the counter or table. Spray miniature muffin pan with baking spray. Using a box grater, shred the cheddar cheese.
Prepare the Dough
- In a large mixing bowl, cream together the softened butter and cream cheese. Add the all-purpose flour to the creamed mixture. Beat until well blended. Cover with plastic wrap and refrigerate for 20 minutes.
- Shape the dough into 24 balls. Using a tart tamper (or your thumbs) press each ball into the bottom wells of the prepared miniature muffin pan.
- Sprinkle a teaspoon of shredded cheese and 1/2 teaspoon of green chilies into each shell.
Prepare the Egg Mixture
- In a small bowl, whisk together the large eggs, whipping cream, kosher salt and freshly ground black pepper.
- Spoon egg mixture into the shells to fill.
- Bake in preheated oven for 30-35 minutes until golden brown. Cool for 5 minutes before serving removing from the pan. Serve warm with with taco sauce, if desired. Makes 2 dozen.