Mexican Quiches Mini Sized
Add a bold burst of flavor to your appetizer spread with these irresistible Mexican Mini Quiches! Perfectly portioned in pre-made phyllo or pastry shells, these bite-sized delights combine the smoky spiciness of chorizo sausage with the vibrant crunch of red and green bell peppers. A rich egg custard, seasoned with cumin, paprika, and a touch of black pepper, is balanced with gooey sharp cheddar cheese and a sprinkle of fresh green onions. Quick to prepare and baked to golden perfection in under 20 minutes, these mini quiches are ideal for parties, brunches, or festive gatherings. Serve them warm with sour cream, cilantro, or your favorite hot sauce for a Mexican-inspired twist that will keep everyone coming back for more! Keywords: Mexican mini quiches, mini quiche recipe, chorizo quiche, bite-sized appetizers, easy brunch recipes.
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Recipe Information
Ingredients
- 6 large Eggs
- 0.5 cup Milk
- 6 ounces Chorizo sausage
- 0.5 cup (diced) Red bell pepper
- 0.5 cup (diced) Green bell pepper
- 1 cup (shredded) Sharp cheddar cheese
- 2 tablespoons (chopped) Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Cumin
- 0.25 teaspoon Paprika
- 1 teaspoon Olive oil
- 12 pieces Mini phyllo or pastry shells (pre-made)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the chorizo sausage, breaking it into small pieces as it cooks. Cook for 5-7 minutes until fully browned. Remove from heat and let it cool slightly.
In a medium bowl, whisk together the eggs, milk, salt, black pepper, cumin, and paprika until well combined.
Add the diced red and green bell peppers, cooked chorizo, shredded cheddar cheese, and chopped green onions to the egg mixture. Stir everything together until combined.
Arrange the mini phyllo or pastry shells on a baking tray. Carefully spoon the egg mixture into each shell, filling them almost to the top but leaving a little space to prevent overflow during baking.
Place the tray in the preheated oven and bake for 18-20 minutes, or until the quiches are puffed and the centers are set.
Remove from the oven and let the mini quiches cool for 5 minutes before serving.
Serve warm as is or garnish with a dollop of sour cream, cilantro, or a dash of hot sauce for extra flavor!
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1399 mg | 466% | |
| Sodium | 5912 mg | 257% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.6 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 1176 mg | 90% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
