Spicy Mexican Quiche Cups

Refrigerated pie crust offers you a jump-start on making mini quiches with spice!

–

Save & Share

Servings 22

false

( 46 ) Ratings

46 Ratings

5 Stars 17%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

bc45e349-cc34-4a51-89b4-f4d0c7a8ec1a

Bake-Off® Contest 40, 2002

Nikki Cadotte

Webster, Wisconsin

ingredients 7
Prep Time 30 min
Total Time 50 min

Ingredients

1/2: lb bulk hot Italian sausage

1/2: cup shredded Cheddar cheese (2 oz)

1/2: cup shredded mozzarella cheese (2 oz)

1/2: cup chopped jalapeño chiles, seeds removed, if desired

6: eggs

6: tablespoons Old El Paso® Thick 'n Chunky salsa

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
2 In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
3 Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
4 Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
5 Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 140
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 260mg; 260%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

BConnors

report Posted Dec. 18, 2012 5:45 PM

These were a total hit! I brought them to a holiday party, and they were the first appetizer to go! I used chorizo instead of Italian Sausage, and would definitely recommend that if you like a little spice.

tersta

report Posted Aug. 30, 2012 3:24 PM

So me cutting the pie dough seems like too much work. I wonder why couldn't one use the GRANDS used in the quiches or jalapeno cups? They sound fabulous

Donut423

report Posted Mar. 27, 2012 3:14 PM

Chorizo gives this a better Mexican flavor. Its my preference because of the fennel in Italian Sausage!

Flatlanmum13

report Posted Mar. 5, 2012 8:03 PM

I cannot tell you how many years I have been making this recipe, but I can tell you that every single time it gets rave reviews. Thank you Nikki Cadotte!

katenealon

report Posted Apr. 20, 2010 7:20 PM

Made these for a brunch get together last Sunday and they were a real hit....great recipe!