Mini Taco Quiches
Take your appetizer game to the next level with these irresistible Mini Taco Quiches, a mouthwatering fusion of classic quiche and bold taco flavors! Perfectly nestled in pre-made mini pastry shells or phyllo cups, each bite-sized delight is packed with seasoned ground beef, creamy eggs, and gooey cheddar cheese, then brightened with fresh tomatoes and green onions. This quick and easy recipe, ready in just 40 minutes, combines savory, spicy, and cheesy notes for a party-perfect dish that’s ideal for game day, potlucks, or casual gatherings. Serve these mini quiches warm, garnished with extra green onions, and don’t forget a side of salsa or sour cream for dipping! With their crowd-pleasing flavor and convenient size, these taco-inspired bites are sure to steal the spotlight at any occasion.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.5 cups Heavy cream
- 0.5 pounds Ground beef
- 1 tablespoons Taco seasoning
- 1 cups Shredded cheddar cheese
- 0.5 cups Chopped tomatoes
- 0.25 cups Chopped green onions
- 24 pieces Pre-made mini pastry shells or phyllo cups
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 for greasing Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a mini muffin tin with cooking spray if you are not using pre-made pastry shells.
In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the taco seasoning and 2 tablespoons of water. Mix well and cook for another 2 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Place your pre-made pastry shells or phyllo cups on a baking sheet, or press your homemade pastry into the greased mini muffin tin.
Spoon about 1 teaspoon of the seasoned ground beef into each shell or cup.
Add a pinch of shredded cheddar cheese on top of the beef in each cup.
Carefully pour the egg mixture over the beef and cheese, filling each cup approximately 3/4 full.
Top each mini quiche with chopped tomatoes and a sprinkle of green onions.
Bake in the preheated oven for 18-20 minutes, or until the egg filling is set and the tops are lightly golden.
Remove from the oven and cool slightly before serving.
Garnish with additional green onions or serve with salsa or sour cream for extra flavor, if desired.
Nutrition Facts
Calories |
89 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.3 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 55 mg | 1% | |
*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.
