Best 2 Mini Chorizo Quiches Recipes

Indulge in a culinary journey with our exquisite Mini Chorizo Quiches, a delightful appetizer or brunch dish that tantalizes the taste buds with every bite. These individual quiches, baked in muffin tins, showcase a perfect balance of flavors and textures. A flaky, buttery crust envelops a rich and savory filling of eggs, chorizo, bell peppers, and cheese, creating a symphony of flavors. Each quiche is a miniature masterpiece, a perfect blend of crispy, creamy, and cheesy goodness. Whether you're hosting a brunch party or simply seeking a delightful treat, these Mini Chorizo Quiches are sure to impress and satisfy. This recipe article provides two variations to cater to different preferences: a traditional version and a gluten-free alternative, ensuring everyone can relish in this culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND CHORIZO MINI QUICHES

Potato and Chorizo Mini Quiches image

This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 55m

Yield 12

Number Of Ingredients 9

Ingredients

cooking spray
2 teaspoons olive oil
4 ounces Spanish chorizo sausage, finely diced
1 russet potato, peeled and finely diced
salt and freshly ground black pepper to taste
⅔ cup grated Manchego cheese, divided
8 large eggs
1 pinch cayenne pepper, or more to taste
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.
Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain.
Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.
Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese.
Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 3.8 g, Cholesterol 136.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 3.4 g, Sodium 361 mg, Sugar 0.7 g

MINI CHORIZO QUICHES

Mini Chorizo Quiches image

Provided by Marcela Valladolid

Time 1h10m

Yield 6 quiches

Number Of Ingredients 13

Ingredients

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your quiches.
Don't overfill the quiche crusts. The quiches will rise as they bake, so you don't want to overcrowd them.
Bake the quiches until they are set in the center. A toothpick inserted into the center of the quiche should come out clean.
Let the quiches cool slightly before serving. This will help them to set and make them easier to slice.

Conclusion:

Mini chorizo quiches are a delicious and easy-to-make appetizer or brunch dish. They are perfect for parties or potlucks and can be made ahead of time. With a few simple tips, you can make perfect mini chorizo quiches every time.