Tex-Mex Mini Quiches (Paula Deen Magazine)

By KDCooks

Ingredients

• 1 package refrigerated pie crusts
• 1 TB butter
• 1/2 cup minced red pepper
• 2 TB minced green onion
• 8 oz package shredded Pepper Jack cheese
• 2 TB minced fresh cilantro
• 6 large eggs
• 1 cup heavy whipping cream
• 1 tsp chili powder
• 1/2 teaspoon ground cumin
• 1/4 salt

Details

Servings 32

Preparation

Step 1

Preheat oven to 350. On lightly floured surface,roll out the 2 circles. Using a 3 inch round cutter, cut out 32 rounds from pie crusts. Spray with cooking spray, then Line miniature muffin cups with dough rounds.

In a small skillet, melt butter over medium heat. Add bell pepper and green onion, cook, stirring occassionally. remove from heat and cool for 10 minutes.

In a small bowl, combine bell pepper mixture, cheese and cilantro. Sppokn cheese mixture evenly into cups.

In a medium bown, whisk together, eggs, cream, chili powder, cumin and salt. Slowly power over cheese mixture.

Bake for 20-25 minutes or until the centers of the quiches are set. Cook pans for about 5 minutes.

Serve warm or at room temperature.