Bake-Off® Contest 40, 2002
Webster, Wisconsin

Spicy Mexican Quiche Cups

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

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  • prep time 30 min
  • total time 50 min
  • ingredients 7
  • servings 22
 

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

Steps

  • 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.
  • 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.

Nutritional information

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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.