Mini Mexican Cherry Pepper Quiches
Add a fiesta of flavor to your appetizer spread with these Mini Mexican Cherry Pepper Quiches! Bursting with the bold, zesty heat of diced cherry peppers and the creamy richness of a shredded Mexican cheese blend, these bite-sized delights are sure to impress. A velvety egg and heavy cream mixture is seasoned with vibrant spices like cumin and paprika, then baked to golden perfection in delicate pastry shells. Topped off with fresh cilantro, these mini quiches are the perfect combination of crisp, creamy, and savory. Quick to prepare and ready in under an hour, they're ideal for parties, brunches, or anytime you crave a delicious Mexican-inspired treat. Serve warm and watch them disappear!
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Recipe Information
Ingredients
- 6 pieces Cherry peppers (seeded and finely diced)
- 4 large Eggs
- 0.5 cup Heavy cream
- 1 cup Shredded Mexican cheese blend
- 2 tablespoons Fresh cilantro (finely chopped)
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 pieces Mini pastry shells (pre-made or homemade)
- 1 teaspoon Vegetable oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with 1 teaspoon of vegetable oil or cooking spray.
If using pre-made pastry shells, set them aside. If making homemade pastry, prepare and roll out the dough, then cut out small circles that fit snugly into the mini muffin tins.
Place the pastry shells into the greased muffin tin and press gently to form cups.
In a medium mixing bowl, whisk the eggs and heavy cream together until smooth.
Add the shredded Mexican cheese blend, diced cherry peppers, chopped cilantro, cumin powder, paprika, salt, and black pepper to the egg mixture. Stir well to combine.
Spoon the filling evenly into each pastry shell, filling each about 3/4 of the way to allow for slight expansion during baking.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are set and the tops are golden brown.
Remove the quiches from the oven and let them cool in the tin for 5 minutes. Use a small knife to gently release them from the tin if necessary.
Serve warm, garnished with extra cilantro if desired. Enjoy your Mini Mexican Cherry Pepper Quiches!
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 82 mg | 2% | |
*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.
