Mini Chorizo Quiches

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Foods for a Fiesta

Mini Chorizo Quiches

Name: Mini Chorizo Quiches
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 quiches
Cuisine: mexican
Ingredients: Butter, for greasing the pans; 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 8 tablespoons chilled unsalted butter, diced; 5 tablespoons chilled water, plus extra as needed; 6 ounces chorizo, or spicy Italian sausage, casings removed, and cooked until crisp; 4 eggs; 1/2 cup Mexican crema, or creme fraiche; 1 cup grated Manchego, Swiss, or Pecorino Romano cheese; 1/2 cup diced russet potatoes, boiled until tender and cooled; 1/4 cup whole milk; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Getting reviews...

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 6 quiches

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 6 quiches

Ingredients

Butter, for greasing the pans

Crust:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

8 tablespoons chilled unsalted butter, diced

5 tablespoons chilled water, plus extra as needed

Filling:

6 ounces chorizo, or spicy Italian sausage, casings removed, and cooked until crisp

4 eggs

1/2 cup Mexican crema, or creme fraiche

1 cup grated Manchego, Swiss, or Pecorino Romano cheese

1/2 cup diced russet potatoes, boiled until tender and cooled

1/4 cup whole milk

Salt and freshly ground black pepper

Directions

Special equipment:

6 (4-inch diameter) tartlet pans with removable bottoms

Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.
Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.
Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.
Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).
Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.

Cook’s Note

This recipe will also work in one 9-inch tart pan or glass pie dish.

My Private Notes

Show: Mexican Made Easy

Episode: Foods for a Fiesta

Looking for Something Else?

Quick & Easy Highly Rated Healthy Surprise Me

Chorizo and Goat Cheese Quiche

Chorizo

Chorizo Torta

Cheesy Chorizo Frittata

Chilaquiles with Chorizo

Scallops and Chorizo

Clams with Chorizo

Chorizo Hash Browns

Mini Chorizo Quiches

Crust:

Filling:

Special equipment:

Categories: