Spicy Mexican Quiche Cups

(from saymyname’s recipe box)

22 apps

Source: Pillsbury Bake-Off, 2002; Nikki Cadotte, Webster, WI

Categories: Appetizers, Pork, Tex-Mex


  • 1/2 lb bulk hot Italian sausage
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup chopped jalapeno chile , seeds removed
  • 6 eggs
  • 6 tablespoons salsa (Old El Paso Thick n Chunky)
  • 1 (15 ounce) package pillsbury refrigerated pie crusts , softened as directed on box


  1. Heat oven to 425°; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool.

  2. In a bowl, mix together the cheese and chiles; stir in cooled sausage.

  3. In another bowl, beat eggs; stir in salsa.

  4. Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round.

  5. With a 3 ½ inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary.

  6. Press each round into ungreased muffin cup or fluted tartlet pan.

  7. Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups.

  8. Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm

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