Spicy Mexican Quiche Cups |
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Prep Time: 1 Minutes Cook Time: 18 Minutes |
Ready In: 19 Minutes Servings: 6 |
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Pillsbury Bake-Off, 2002; Nikki Cadotte, Webster, WI Ingredients:
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 |
Directions:
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 1/2 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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