Your Holiday & Seasonal Guide for Food & Lifestyle

Mini Chorizo Mushroom Quiches made Crustless

mini chorizo mushroom quiches

Mini chorizo mushroom quiches pack a lot of flavor for such a small bite.

Need to bring an appetizer for a night out?  Maybe even to a potluck dinner?  Making a dish that travels well is essential when you plan to bring a dish to share at a party or other event you’ve been invited to. Some issues that you might want to consider include whether the dish needs to be served warm or at room temperature, and how “spill-proof” your serving container is.  I encountered this situation recently, and I came up with one solution.  I made my chorizo mushroom mini quiches.   These mini bites were compact so they traveled very well.  But don’t let the size of this appetizer fool you; each bite packs a lot of flavor.  It’s the combination of sautéed chorizo and mushrooms that blend so well with the egg custard filling, making these little treats light and flavorful.

What I love about making chorizo mushroom mini quiches is simple… no crust to make.  Sometimes it’s the simpler things in life that taste so good.  You cut your workload in half when you don’t have to worry about working with dough.  Generally, I love working with dough, but this appetizer just doesn’t need the extra ingredient.

Enjoy!

Here is how I did it!

Position racks in upper and lower thirds of your oven.  Preheat your oven to 350 degrees.

Grab 2 mini muffin pans and spray with a nonstick cooking spray, set aside

Grab a 10″ sauté pan and add your extra virgin olive oil, chorizo, and mushrooms.  Heat mixture on medium heat for 7 minutes or until the chorizo browns.  Spoon your mixture evenly into each cup of your two mini muffin pans.

mini chorizo mushroom quiches setup

Top the mixture with shredded Monterey Jack cheese.

mini chorizo mushroom quiches setup

Grab a 2 cup container with a spout and combine your eggs, heavy cream, milk, kosher salt, and pepper.  Mix everything to combine.

Pour your liquid mixture evenly into each cup of your two mini muffin pans.  Be careful not to fill each cup or you will run out of liquid before you get to the end.  Start by leaving a quarter inch at the top and add more to each at the end.

mini chorizo mushroom quiches setup

Bake your mini chorizo mushroom quiches for 25 minutes or until the egg mixture is set.  Remove and let rest for 5 minutes.  Place a clean tea towel on your counter and flip the pans over to remove the mini chorizo mushroom quiches.  They should remove very well, but use a butter knife to assist with any stubborn ones.  Place on a nice serving platter with some garnish and you’re ready to serve.

Note: Once they have been completely cooked and cooled, you can freeze any uneaten pieces.  Place on a cookie sheet and flash freeze them for about 45 minutes.  Then place them in a freezer safe container.  Reheat your mini chorizo mushroom quiches in a 350 degrees for 10 minutes.  Take care not to overheat as they will become tough.

 

Crustless Mini Chorizo Mushroom Quiches
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: French
Serves: 16
Ingredients
  • 1 tbsp. extra virgin olive oil
  • 7 oz. chorizo sausage, uncooked and casings removed.
  • 4 oz. cremini mushrooms, chopped
  • 1-1/2 cups (6 oz.) shredded Monterey Jack cheese
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 3 large eggs, beaten
  • 1 cup heavy cream
  • ½ cup milk
Instructions
  1. Position racks in upper and lower thirds of your oven and preheat the oven to 350 degrees.
  2. Grab 2 mini muffin pans and spray with a nonstick cooking spray, set aside
  3. Grab a 10" sauté pan and add the extra virgin olive oil, chorizo, and mushrooms. Heat mixture on medium heat for 7 minutes or until the chorizo browns.
  4. Spoon the mixture evenly into each cup of your two mini muffin pans.
  5. Top the mixture with shredded Monterey Jack cheese.
  6. Grab a 2 cup container with a spout and combine your eggs, heavy cream, milk, kosher salt, and pepper. Mix everything to combine.
  7. Pour the liquid mixture evenly into each cup of your two mini muffin pans.
  8. Bake your mini chorizo mushroom quiches for 25 minutes or until the egg mixture is set. Remove and let rest for 5 minutes.
  9. Place a clean tea towel on your counter and flip the pans over to remove the mini chorizo mushroom quiches. They should remove very well, but use a butter knife to assist with any stubborn ones. Place on a nice serving platter with some garnish and you're ready to serve.
Notes
Once they have been completely cooked and cooled, you can freeze any uneaten pieces. Place on a cookie sheet and flash freeze them for about 45 minutes. Then place them in a freezer safe container. Reheat your mini chorizo mushroom quiches in a 350 degrees for 10 minutes. Take care not to overheat as they will become tough.

 

Summary
Recipe Name
Crustless Mini Chorizo Mushroom Quiches
Published On
Preparation Time
Cook Time
Total Time
Average Rating
no rating Based on 0 Review(s)
Digiprove sealCopyright protected by Digiprove © 2015
GD Star Rating
loading...
%d bloggers like this: