Spicy Mexican Quiche Cups Recipes

Steps:

• Heat oven to 425°; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool.
• In a bowl, mix together the cheese and chiles; stir in cooled sausage.
• In another bowl, beat eggs; stir in salsa.
• Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round.
• With a 3 ½ inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary.
• Press each round into ungreased muffin cup or fluted tartlet pan.
• Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups.
• Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

Steps:

• Poke holes in the crust with a fork and pre-bake 10 minutes.
• Fry the sausage with the onion and spices until the onion is tender.
• Layer meat, green chilies and cheese into crust.
• Mix eggs and milk/cream together in a bowl with a bit of salt.
• Pour over meat mixture in the crust.
• Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark).
• Cut into wedges and top with lettuce, sour cream and a tomato wedge.
• Serve with salsa if desired.

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.