Cheese and Chili Mini Quiche

Makes 12 Mini Quiches or 1 large one


  • 12 Frozen Mini Tart Shells
  • 6 Eggs
  • 1 Chorizo Sausage
  • 1 Pablano Chili
  • 3 tbsp Cilantro, shredded
  • 3 tbsp Whipping Cream
  • 1 Sweet Potato
  • 1 tbsp Butter


  1. Wash and peel sweet potato and cut into ½ inch cubes
  2. Place in a pan with ½ inch of boiling water and salt until done
  3. Seed and trim pablano chilis and saute until tender
  4. Allow to cool
  5. Slice the chorizo sausage in to thin circles and then cut in half once again to make a moon
  6. Whisk the eggs and cream together until smooth
  7. Divide sauted pepper into the bottom of each tart, divide eggs into each shell allowing for half an inch to expand when cooking
  8. Press a potato cube into the center and top with a slice of chorizo standing with the round above the egg mixture
  9. Bake 375F until crusts are golden brown and the egg cooked

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