Best 3 Mini Mexican Quiches Recipes
Embark on a culinary adventure with our collection of Mini Mexican Quiches, a delightful fusion of Mexican flavors and French pastry techniques. These individual quiches, baked in a muffin tin, are perfect for breakfast, brunch, lunch, or as an appetizer. With three diverse recipes to choose from, everyone can find their perfect quiche. The Classic Mexican Quiche combines the vibrant flavors of Mexican chorizo, bell peppers, onions, and a blend of Mexican spices, all enveloped in a creamy egg custard. The Roasted Poblano Quiche is a smoky and savory delight, featuring roasted poblano peppers, corn, black beans, and a touch of chipotle chili powder. And for a vegetarian option, the Zucchini and Goat Cheese Quiche offers a medley of fresh zucchini, tangy goat cheese, and aromatic herbs, complemented by a hint of garlic and Parmesan cheese. Each recipe is accompanied by step-by-step instructions and helpful tips to ensure success in your kitchen. So gather your ingredients, preheat your oven, and let's create a fiesta of flavors with these Mini Mexican Quiches!
Check out the recipes below so you can choose the best recipe for yourself!
MARVELOUS MINI MEXICAN QUICHES
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
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 MEXICAN QUICHES
"This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat," writes Linda Hendrix of Moundville, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. , Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. , Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 26g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 375mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
MEXICAN QUICHES - MINI-SIZED
Great to have in the freezer for unexpected guests - as an appetizer or brunch. I often make these and freeze (well-covered) in air-tight container. When it's party time, place frozen quiches on serving plate; place in microwave and cook on Reheat setting just until slightly warm. You can take a few or lots from the freezer to accommodate the number of guests. There are never any leftovers. Preparation time includes 1 hour refrigeration.
Provided by BeachGirl
Categories Breakfast
Time 2h
Yield 24 mini quiches, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
- Shape into 24 balls.
- Cover and chill about 1 hour.
- Press into bottom and a little way up the sides of pan.
- FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
- Add 1/2 teaspoon of green chiles on top cheese.
- In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
- If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
- Bake for about 30-35 minutes until just slightly golden on top.
- Let stand 5 minutes before removing from pans.
- Serve warm, but also good at room temperature.
Tips:
- Use a mini muffin tin for perfect individual-sized quiches. - To save time, use pre-made tortillas or pie crusts for the crust. - For a vegetarian version, omit the chorizo and add extra black beans and vegetables. - Add your favorite Mexican toppings like avocado, salsa, and sour cream before serving. - For a spicier quiche, add a pinch of cayenne pepper or diced jalapeños. - To make ahead of time, assemble the quiches and bake them until almost set. Then, let them cool completely and store them in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a preheated oven until warmed through.Conclusion:
These mini Mexican quiches are the perfect bite-sized appetizer or main course for any occasion. They're easy to make, packed with flavor, and can be customized to your liking. So next time you're looking for a delicious and satisfying dish, give these mini Mexican quiches a try!
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