I want to say that football season is right around the corner, but really it's upon us. I'm not gonna lie, we are the type of people that watch football games for the food and the people, as if we needed another excuse to eat. A lot of football pre-gaming happens in the AM, but there aren't a lot of game day brunch recipes around. Well these bite-sized quiches will please a crowd and are packed with fall flavor of green chile from Sprouts.
If you're into baking pies, this recipe is great for that extra pie dough round you don't know what to do with. If you're not into baking pies, you may want to try your hand at pie crust for this recipe. If you're grandma can do it, you can do it.
Green Chile Mini Quiche Recipe
Made with Sprouts Diced Green Chile
For the Pie Crust
⅓c + 4T cold water
For the filling
1 can Sprouts Green Chiles
½c finely shredded cheddar cheese
2T heavy cream
Cut ½c butter into ¼ inch chunks and put in freezer for 5 minutes.
Place 1.5c flour, ½t. salt and chilled butter in a large bowl or food processor. If mixing by hand cut together butter and flour with pastry blender until butter is in pea-sized pieces. If using food processor, pulse until pea sized butter pieces form.
Slowly mix in 1/3c cold water until a shaggy dough forms. You may have to incorporate additional 2 Tbsp. or more cold water.
Pour dough out onto work surface and knead until dough just comes together and there are minimal dry bits. Form into disc, cover with plastic wrap and chill in fridge for 30 mins.
Roll out your dough until about ⅛” thick, making sure to flour your surface and rolling pin to avoid tearing. Use a 2 ¾” circle cutter to cut out 24 circles. You may have to re-form the dough & roll out again.
Press each circle of dough into your muffin tin, poke holes into the bottom of each with a fork and cover with plastic wrap and chill for another 30 mins.
Preheat oven to 375 degrees & par-bake your crust for 15 minutes.
A few minutes before dough is done baking, whisk together 6 eggs, ½c finely shredded cheddar, 1 can Sprouts Green Chiles, 2T heavy cream and salt and pepper.
Remove muffin tin from oven and using a Tablespoon, portion out a scant tablespoon of egg mixture into each mini pie crust.
Bake for an additional 12-15 minutes. Let cool for 5 minutes before serving.