Mini Chorizo Quiches

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 20 min
  • Yield: 24 servings
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1/4 cup extra-virgin olive oil

1/2 small onion, thinly sliced

1/2 red pepper, seeded and very thinly sliced

3 ounces Spanish chorizo, quartered lengthwise and thinly sliced

1 teaspoon dried oregano

2 cloves garlic, minced

4 large eggs

1/3 cup milk

1 tablespoon finely chopped cilantro leaves

1 teaspoon kosher salt

24 prepared mini-tart shells, baked


  1. Preheat the oven to 375 degrees F. Heat a medium skillet over medium heat and add the oil. When the oil is hot add the onion, red pepper, chorizo, oregano, and garlic. Cook, stirring frequently, until the pepper and onions are soft and brown, about 6 minutes. Cool.
  2. Whisk the eggs, milk, cilantro, and 1 teaspoon salt together in a large liquid measuring cup or medium bowl.
  3. Arrange the tart shells on a baking sheet and divide the chorizo filling evenly among the tart shells. Pour or spoon the custard mixture over the filling to fill the shells. Bake until the eggs are just set, about 15 minutes. Cool and serve.

Cook’s Note

Serve with the Black Russian.