Mini Chorizo and Cheese Quiches Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
• STEP 2.In a skillet, cook the chorizo until browned and crumbled. Remove from heat and let it cool.
• STEP 3.In a bowl, whisk together eggs, milk, salt, and pepper.
• STEP 4.Add the cooked chorizo, shredded cheese, and chopped green onions to the egg mixture.
• STEP 5.Spoon the mixture into the greased muffin tin, filling each cup about 3/4 full.
• STEP 6.Bake for 15-20 minutes or until the quiches are set and golden brown.
• STEP 7.Allow them to cool for a few minutes before removing from the tin.
• STEP 8.Serve warm or at room temperature.

Cooking Tips

• You can use any type of cheese you prefer, such as cheddar, mozzarella, or pepper jack.
• Feel free to add other ingredients like diced bell peppers, mushrooms, or spinach for extra flavor and texture.
• These mini quiches can be made ahead of time and reheated in the oven or microwave before serving.

Storage and Serving

• Store any leftover quiches in an airtight container in the refrigerator for up to 3 days.
• To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
• Serve the mini quiches as appetizers or snacks, and garnish with fresh herbs like parsley or chives.