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"The belly rules the mind."--Spanish Proverb

Tex-Mex Mini Quiches Recipe

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This recipe for Tex-Mex Mini Quiches is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14.1-ounce) package refrigerated pie crusts
1 tablespoon butter
½ cup minced red bell pepper
2 tablespoons minced green onion
1 (8-ounce) package shredded Monterey Jack cheese with peppers
2 tablespoons minced fresh cilantro
6 large eggs
1 cup heavy whipping cream
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
Directions:
Directions:
Preheat oven to 350°.
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.
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.
In a small bowl, stir together bell pepper mixture, cheese, and cilantro; spoon into prepared crusts.
In a medium bowl, whisk together eggs and all remaining ingredients; pour over cheese mixture in prepared crusts.
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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