Mini Taco Quiches

 

These individual Mini Taco Quiches make a 

great main dish, appetizer, or for a breakfast or brunch

These Mini Taco Quiches were made by Kelly and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Mini Taco Quiches

Ingredients:

1. 4 Flour Tortillas
2. 1/2 pound lean ground beef (hamburger)
3. 1/2 cup chopped onions
4. 1 clove garlic, minced
5. 1/2 (3-ounce) can chopped chile peppers (optional)
6. 1/2 teaspoon chili powder*
7. 1/4 teaspoon salt
8. 1/4 teaspoon oregano
9. 1/8 teaspoon ground cumin
10. 1 cup shredded cheddar cheese or Monterey jack cheese
11. 4 eggs, beaten
12. 1 cup sour cream
13. Toppings (see below)

* I like to use ground red chipotle powder.

Topping Suggestions:

• Chopped tomato
• Shredded lettuce
• Sour Cream
• Sliced black olives
• Hot Sauce or Salsa

Directions For One Pan Taco Quiche:

1. Preheat oven to 350 degrees F. Grease a Quiche Dish. Line the quiche dish with the flour tortillas, tearing to fit and slightly over laying them. NOTE: Only use one (1) layer of tortillas in the quiche dish. For individual quiches see directions below.
2. In a large frying pan over medium-high heat, sauté the ground beef and onions until the beef is cooked; remove from heat and drain of any excess fat and discard. Add garlic, chile peppers, chili powder, salt, oregano, and cumin; stirring to combine the ingredients. Spoon the ground beef mixture into the tortilla-lined quiche pan.
3. Spoon the shredded cheese over the meat mixture.
4. In a small bowl, beat the eggs well. Blend in the sour cream. Pour egg mixture on top of the cheese in the quiche pan.
5. Baked approximately 45 to 50 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set. 

Directions for Individual Mini Taco Quiches:

1. Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin cups.
2. Fill each tortilla filled muffin cup with 1/4 cup meat mixture Spoon 2 tbps the shredded cheese over the meat mixture.
3. In a small bowl, beat the eggs well. Blend in the sour cream. Pour 1/4 cup egg mixture on top of the cheese in the quiche pan.
4. Baked approximately 30 to 45 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set.

 Mini Taco Quiches