Tex-Mex Mini Quiches

tex-mex mini quiches
Tex-Mex Mini Quiches
Makes about 3 dozen
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  1. 1 (14.1-ounce) package refrigerated pie crusts
  2. 1 tablespoon butter
  3. ½ cup minced red bell pepper
  4. 2 tablespoons minced green onion
  5. 1 (8-ounce) package shredded Monterey Jack cheese with peppers
  6. 2 tablespoons minced fresh cilantro
  7. 6 large eggs
  8. 1 cup heavy whipping cream
  9. 1 teaspoon chili powder
  10. ½ teaspoon ground cumin
  11. ¼ teaspoon salt
  1. Preheat oven to 350°.
  2. On a lightly floured surface, unroll pie crusts, and roll each to a 12-inch circles. Using a 3-inch round cutter, cut 16 rounds from each crust. Press crust rounds into miniature muffin cups.
  3. In a small skillet, melt butter over medium heat. Add bell pepper and green onion; cook, stirring occasionally, for 4 minutes or until tender. Remove from heat, and let cool for 10 minutes.
  4. In a small bowl, stir together bell pepper mixture, cheese, and cilantro; spoon into prepared crusts.
  5. In a medium bowl, whisk together eggs and all remaining ingredients; pour over cheese mixture in prepared crusts.
  6. Bake for 20 to 25 minutes or until center of quiches are set. Let cool in pans for 5 minutes before serving.
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