Tex Mex Mini Quiches Recipe

Tex Mex Mini Quiches
Recipe by: Paula Deen
Ingredients: Makes 32 mini quiches
1 (14.1 ounce) package refrigerated pie crusts
1 tablespoon butter
½ cup minced red bell pepper
2 tablespoons minced green onion
1 (8 ounce) package shredded Monterey jack cheese with peppers
2 tablespoons minced fresh cilantro
6 large eggs
1 cup heavy wipping cream
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt

Procedures:

• Preheat oven to 350 degree. On a lightly fjloured surface, unroll pie crusts. Roll out into 2 (12 inch) circles. Using a 3 inch round cutter, cut out 32 rounds from crusts. Line 32 miniature muffin cups with dough rounds.
• In a small skillet, melt butter over medium heat. Add bell pepper and green onion; cook, stirring occasionally, for 4 minutes or until tender. Remove from heat, and cool for 10 mintues.
• In a small bowl, combine bell pepper mixture, cheese, and cilantro. Spoon cheese mixture evenly into prepared crusts.
• In a medium bowl, whisk together eggs, cream, chili powder, cumin, and salt. Slowly pour over cheese mixture.
• Bake for 20 to 25 minutes or until center of quiches are set. Cool in pans for 5 minutes. Remove from pans, and serve warm or at room temperature.