Mini Chorizo Quiche Cups
These Mini Chorizo Quiche Cups are the perfect blend of buttery pie crust, fluffy eggs, and savory chorizo. Easy to make and even easier to eat, they’re great for brunch, parties, or a quick grab-and-go breakfast.
I love a delicious weekend brunch that also feels slightly elevated and fancy. It’s even better when I don’t have to leave my house and can have something ready with minimal effort. These mini chorizo quiche cups are precisely that!
Ingredients Needed
You need just 4 ingredients to make these chorizo quiches, and you can even omit the cottage cheese and use just 3 ingredients. But I do prefer the fluffiness that the cottage cheese adds.
- Eggs
- Cottage Cheese
- Pie Crust Dough
- Chorizo
How to Make
Remove the refrigerated pie crusts from the package and allow to sit at room temperature for 15 minutes. Preheat your oven to 375 degrees F and spray a mini muffin tin with cooking oil spray. Cook chorizo in a skillet until done and set aside to cool.
Unroll the pie crust and use a rolling pin to flatten it out slightly. Use a glass or biscuit cutter to cut 3-in. circles in dough. Make them close together, then roll the scraps into a ball and roll it out to cut additional circles. Repeat until all the dough is used. I was able to get 22 circles. Gently press the dough circles into the muffin tin.
Place eggs and cottage cheese in a blender and blend until smooth. If you are not using cottage cheese, then simply whisk the eggs. I did not add salt and pepper because the chorizo I used had a lot of flavor.
Fill the tins with chorizo and then with the blended eggs, just before it reaches the top.
Bake the quiche cups for 20 minutes or until the egg is completely set. Allow to cool for a few minutes before removing from the muffin tin.
You can also make these in a regular-sized muffin tin, but you will need to use 6 eggs instead of 5. There is no need to roll out the pie dough; just cut (12) 3-inch circles and place them in a regular muffin tin.
Bake the larger muffin size for 25-30 minutes or until the egg is set and the pie crust is cooked.
How to Serve
These mini chorizo quiches are best served warm but can also stay at room temperature for up to 2 hours, making them perfect for a party.
They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Reheat them in a toaster oven or microwave for an easy grab-and-go breakfast.
More Chorizo Recipes
Mini Chorizo Quiche Cups
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Equipment
- Oven
Ingredients
- 1 Refrigerated Pie Crust
- 8 ounces Pork Chorizo cooked
- ¼ cup Cottage Cheese (optional but makes eggs fluffier)
- 5 Eggs whisked
Instructions
- Remove the refrigerated pie crust from the package and let it sit at room temperature for 15 minutes. Preheat your oven to 375 degrees and spray a mini muffin tin with cooking oil spray.
- Cook the chorizo in a saute pan and set aside to cool.
- If you are using cottage cheese, add eggs and cottage cheese to a blender and blend. Otherwise, if you are just using eggs, whisk.
- Unroll the pie crust and use a rolling pin to flatten it out slightly. Use a glass or biscuit cutter to cut 3-in. circles in dough. Make them close together, then roll the scraps into a ball, and roll it out to cut additional circles until all the dough is used. I was able to get 22 circles.
- Press each dough circle into the muffin tin. Fill each cup with chorizo and then with the egg mixture. Be careful not to overfill them.
- Bake the quiche cups for 20 minutes or until the egg is completely set. Allow to cool for a few minutes before removing from the muffin tin.
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
