Spicy Mexican Quiche Cups

Spicy Mexican Quiche Cups
  • Medium
  • 50 Minutes
  • Cheese
  • Serves 22
  • Bakes
Refrigerated pie crust offers you a jump-start on making mini quiches with spice!


  • 1/2 lb (250 g) bulk hot Italian sausage
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) shredded mozzarella cheese
  • 1/2 cup (125 mL) chopped jalapeno chiles, seeds removed, if desired
  • 6 eggs
  • 1/3 cup (75 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box


  • Heat oven to 425ºF. In medium sized skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
  • In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
  • Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
  • Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
  • Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.