The Bite: Green Chile Mexican Mini Quiche Recipe

Need to spice up your at-home brunch menu? No worries, we’ve got you with our Green Chile Mexican Mini Quiche recipe. If you ask us, anything with avocado, bacon, and is baked in a muffin tin is always the way to go, which is why we love this recipe. Sure, a full-size quiche is delicious as well, but mini quiches are a fun way to enjoy a breakfast favorite. With the option to make your own crust (gluten-free if you like), or get a pre-made option, plus introducing a few different toppings, you can really make this recipe your own.

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Green Chili Mexican Mini Quiche

Prep Time 20 Minutes | 18 Quiche Minis | Bake Time: 25 Mins

 Ingredients:

  • 1 Store bought Pie Crust (Unless your feeling ambitious) My favorite to use is Trader Joes (In the Frozen Section) (or make it gluten free without the crust)

  • 8 Eggs (4 Whole Eggs, 4 Egg Yolks)

  • 1 Cup of Heavy Cream

  • ⅓ Cup of Half/Half

  • 1 (8 ounce) package shredded Colby-Monterey Jack cheese

  • 1 (4 ounce) can chopped green chilies

  • ¼ Cup of 505 Green Chili Salsa (Mild or depending on your heat level)

  • ¼ Bacon, Chorizo or Breakfast Sausage (Or no Meat)

  • 1 Teaspoon of Bacon grease 🙈

  • Pinch of Paprika, Salt, Pepper, Cayenne + Parsley

  • Dollop of Sour Cream and Top with Avocado Slices and some extra salsa.

Directions:

  1. Preheat oven to 425°F. Unfold crust. Take a ½ cup and press into dough and start cutting circular pieces of your pie crust and press crust in a muffin tin. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

  2. Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon.

  3. Beat half and half, eggs, Cheese, Chilies, Salsa, Bacon, and spices in medium bowl to mix and begin to pour into muffin tin.

  4. Bake mini quiches until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes.

  5. Cut quiche into wedges or leave as a round mini quiche and serve. Top with cut up avocado, additional salsa and sour cream.

RecipesLeena Asumabreakfast recipe, brunch, breakfast, recipe2 Comments