Shelly's Recipe

SPICY MEXICAN QUICHE CUPS

Category: Quiche and Savory Tarts / Tartlettes

1/2 lb bulk hot Italian sausage
1/2 cup shredded Cheddar and mozzarella cheese
1/2 cup chopped jalapeno chilies, seeds removed, if desired
6 eggs
6 tbsp salsa
1 box refrigerated pie crusts, softened as directed on box

Heat oven to 425. In 8 inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool. In medium bowl, mix both cheeses and chilies. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.

Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round.

With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartlet pan. Spoon 1 heaping tbsp cheese mixture into each crust-lined cup. Top each with about 1 tbsp egg mixture; divide any remaining egg mixture between cups. Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.