Mini Chorizo and Cheese Quiches

  • 1 teaspoon olive oil
  • 3½ ounces chorizo sausage (refrigerated Portuguese chouriço recommended)
  • 1 double crust pie crust dough (homemade or refrigerated store-bought)
  • ¾ cup grated manchego cheese
  • 2 tablespoons thinly sliced green onions (about 2 medium)
  • 2 eggs
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt
  • ⅛ teaspoon ground or grated nutmeg

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  1. Heat oven to 375 degrees F. Lightly grease 24 mini muffin cups.
  2. Remove and discard casing from chorizo. Finely dice the sausage.
  3. Heat oil in a small skillet over medium-high heat. Add diced chorizo and cook until browned. Remove from heat to cool to room temperature.
  4. If using homemade dough, roll out thin (between ⅛- and ¼-inch).
  5. Use a round 2½-inch cutter to cut 24 rounds from the dough. Press 1 round into bottom and up the sides of each muffin cup.
  6. Divide cheese among muffin cups (about 1 to 1½ teaspoons per cup). Top each with green onions then cooked chorizo.
  7. Whisk together eggs, cream, salt, and nutmeg. Spoon evenly into crusts.
  8. Bake for 25 minutes, or until lightly browned. Cool 2 minutes. Use the tip of a knife to lift quiches from cups.

From Magnolia Days



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