• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Mini Chorizo Quiche

    Add a boost of flavor to your next holiday breakfast or brunch gathering with these tasty Mini Chorizo Quiches. A flaky puff pastry crust, spicy chorizo, and creamy habanero jack cheese turn eggs into a special meal.


    Ingredients
    *
    all-purpose flour, for rolling
    1
    sheet frozen puff pastry, thawed
    1
    tablespoon
    Olive Oil
    1 1/2
    cups
    diced mushrooms
    1/2
    cup
    diced smoked chorizo
    5
    large eggs
    1/2
    cup
    heavy cream
    1/2
    cup
    shredded habanero jack cheese
    1
    teaspoon
    kosher salt
    1
    teaspoon
    freshly ground black pepper
    Directions
    Preheat the oven to 400F.
    On a floured surface, roll out puff pastry dough to 1/8 inch thick. Place mini tart pan right side up over pastry dough and using a sharp knife cut a circle a 1/2 inch larger than the tart pan. Repeat process to make 6 dough circles. Press into the tart pans.
    Heat the olive oil in a skillet set over medium heat. Add mushrooms and chorizo and cook, stirring occasionally until the mushrooms are browned and the chorizo is rendered. Remove from heat and cool slightly.
    In a small bowl whisk the eggs and cream until the eggs are fluffy. Stir in the cheese, salt, and pepper. Divide egg mixture evenly among the 6 mini tart pans. Evenly top with the mushroom and chorizo mixture.
    Place the tart pans on a baking sheet and transfer to oven. Bake until the eggs are set, about 20 minutes. Serve warm.

    The base number of servings for this recipe is 6
    OK

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