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Spicy Mexican Quiche Cups

Name: Spicy Mexican Quiche Cups
Prep time: 30 min
Total time: 50 min
Yield: 22
Cuisine: Mexican
Ingredients: 1/2 lb (250 g) bulk hot Italian sausage; 1/2 cup (125 mL) shredded Cheddar cheese; 1/2 cup (125 mL) shredded mozzarella cheese; 1/2 cup (125 mL) chopped jalapeno chiles, seeds removed, if desired; 6 eggs; 1/3 cup (75 mL) Old El Paso* Thick N' Chunky Salsa; 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

Prep 30 min
Total 50 min
Servings 22

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

July 13, 2010

Ingredients

1/2 lb (250 g) bulk hot Italian sausage
1/2 cup (125 mL) shredded Cheddar cheese
1/2 cup (125 mL) shredded mozzarella cheese
1/2 cup (125 mL) chopped jalapeno chiles, seeds removed, if desired
6 eggs
1/3 cup (75 mL) Old El Paso* Thick N' Chunky Salsa
1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

Steps

1

Heat oven to 425ºF. In medium sized 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.