Spicy Mexican Quiche Cups

(44)
  8 reviews
  • 30 min prep time
  • 50 min total time
  • 7 ingredients
  • 22 servings

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

Directions

  1. 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. 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. 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. 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. 5 Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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