Tex Mex Mini Quiches

From Cooking With Paula Deen.

Tex Mex Mini Quiches


  • 1 Package Refrigerated Pie Crusts (14.1oz)
  • 1 tablespoon Butter
  • 1/2 cup Red Bell Pepper (minced)
  • 2 tablespoons Green Oinion (minced)
  • 1 Package Shredded Monterey Jack Cheese (8oz)
  • 2 tablespoons Fresh Cilantro (minced)
  • 6 Large Eggs
  • 1 cup Heavy Whipping Cream
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Salt


Step 1 Preheat oven to 350┬║. On a lightly floured surface, unroll pie crusts. Roll out into 2 (12") circles. Using a 3" round cutter, cut 32 rounds from crusts. Line 32 miniature muffin cups with dough rounds.
Step 2 In a small skillet, melt butter over medium heat. Add bell pepper and green onion; cook, stirring occasionally, for 4 minutes or until tender. Remove from heat and cool for 10 minutes.
Step 3 In a small bowl, combine bell pepper mixture, cheese and cilantro. Spoon cheese mixture evenly into prepared crusts.
Step 4 In a medium bowl, whisk together eggs, cream, chili powder, cumin and salt. Slowly pour over cheese mixture.
Step 5 Bake for 20 - 25 minutes or until centers of quiches are set. Cool in pans for 5 minutes. Remove from pans and serve warm or at room temperature.

This Post Has 0 Comments

Leave A Reply

You must be logged in to post a comment.