Potato and Chorizo Mini Quiches

These potato and chorizo mini quiches are the perfect appetizer or brunch item. They are packed with flavor from the spicy chorizo and creamy potatoes, and the flaky pastry crust adds a delightful crunch. These mini quiches are easy to make and will surely impress your guests. Enjoy them warm or at room temperature for a crowd-pleasing treat.

Ingredients

• 1 refrigerated pie crust
• 1 cup potatoes, peeled and diced
• 1/2 cup chorizo, diced
• 1/4 cup onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C).
2. Unroll the pie crust and gently press it into a 9-inch tart pan or individual mini tart pans.
3. In a skillet, cook the potatoes in boiling water for about 5 minutes, or until they become slightly tender. Drain and set aside.
4. In the same skillet, cook the chorizo over medium heat until browned. Add the onion, red bell pepper, and green bell pepper to the skillet and cook until they are softened.
5. In a medium bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
6. Spread the cooked potatoes evenly over the bottom of the pie crust. Top with the cooked chorizo mixture.
7. Pour the egg mixture over the potatoes and chorizo. Sprinkle the shredded cheddar cheese on top.
8. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and the crust is golden brown.
9. Remove from the oven and let the quiches cool for a few minutes before serving. Enjoy warm or at room temperature.

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