The hot pepper cheese adds a subtle spicy flavor to these mini-quiches.
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2 large Land O Lakes® Eggs
1/4 cup milk
2 tablespoons chopped roasted red pepper
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
6 ounces (1 1/2 cups) hot pepper jack cheese, shredded
1 (14.1-ounce) box refrigerated pie crusts, at room temperature
Heat oven to 350°F. Spray 24 mini muffin pan cups with no-stick cooking spray.
Combine all ingredients except cheese and pie crusts in bowl. Stir in cheese; set aside.
Cut each pie crust into 12 rounds using 2 1/2-inch round cookie cutter. Gently press 1 pie crust round into each muffin cup.
Evenly pour egg mixture into crust-lined muffin cups. Bake 23-33 minutes or until golden brown.
- If you don’t have a cookie cutter, use a 2 1/2-inch round glass and cut around it using a sharp knife.
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Rave reviews whenever I prepare this recipe. A potluck request whenever we have a function at work or holiday parties or get-togethers. Double the recipe because 24 is never enough!
First made it 5 yrs ago for my daughters Quincinera, they have since become a family favorite and I
always make them went taking a potlock dish to work or gatherings with friends.
Spicy, cheesy, crunchy? Everyone loves that flavor and texture combo! Share simple and yummy Mexican appetizers like Salsa Con Queso or Mini Mexi Bites.