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Mini Chorizo and Cheese Quiches | Magnolia Days

Mini Chorizo and Cheese Quiches

Make these mini chorizo and cheese quiches for brunch or when you are entertaining or tailgating. They are a wonderful appetizer to start your celebration.
Course Appetizer
Cuisine Italian
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Author Renee

Ingredients

  • 1 teaspoon olive oil
  • 3 1/2 ounces chorizo sausage refrigerated Portuguese chouri├žo recommended
  • 1 double crust pie crust dough homemade or refrigerated store-bought
  • 3/4 cup grated manchego cheese
  • 2 tablespoons thinly sliced green onions about 2 medium
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground or grated nutmeg

Instructions

  1. Heat oven to 375 degrees F. Lightly grease 24 mini muffin cups.
  2. Remove and discard casing from chorizo. Finely dice the sausage.
  3. Heat oil in a small skillet over medium-high heat. Add diced chorizo and cook until browned. Remove from heat to cool to room temperature.
  4. If using homemade dough, roll out thin (between 1/8- and 1/4-inch).
  5. Use a round 2 1/2-inch cutter to cut 24 rounds from the dough. Press 1 round into bottom and up the sides of each muffin cup.
  6. Divide cheese among muffin cups (about 1 to 1 1/2 teaspoons per cup). Top each with green onions then cooked chorizo.
  7. Whisk together eggs, cream, salt, and nutmeg. Spoon evenly into crusts.
  8. Bake for 25 minutes, or until lightly browned. Cool 2 minutes. Use the tip of a knife to lift quiches from cups.

Recipe Notes

Make these mini chorizo and cheese quiches for brunch or when you are entertaining or tailgating. They are a wonderful appetizer to start your celebration.