Tomato Jalapeño Mini Quiche


When I purchased jalapeños from Trader Joe’s earlier this week, I had no option but to buy an entire container. Annoying. Three days later three-fourths of the jalapeños were already turning red. Even more annoying. I salvaged two jalapeños from the container and used them for this recipe (one large-sized, one medium-sized), which I made up as I went along using ingredients found in the kitchen.


  • Blue Cornmeal Pie Dough, one recipe
  • 6 eggs
  • 2 T. half-and-half or milk
  • 1/4 to 1/2 c. tomatoes, mashed with a fork
  • 2 or 3 jalapeños, chopped
  • sharp cheddar cheese, shredded
  • pepper to taste


  1. Prepare crust according to directions for making mini Quiche.
  2. Preheat your oven to 425 degrees.
  3. In a medium-sized bowl whisk eggs and half and half. Add crushed tomatoes, chopped jalapeño and ground pepper and stir until blended.
  4. Place a few shreds of cheddar cheese on the bottoms of your prepared pie crusts. Pour the egg mixture evenly into the crusts and top with some shredded cheese and freshly ground pepper.
  5. Bake 30 to 35 minutes or until the eggs puff up and your kitchen smells like baked eggs. The egg will puff up pretty high in the oven but deflate again when it cools.

These mini Quiche are a bit spicy (I left all the guts inside the jalapeños) with a slight Mexican flair.

Recipe rating: 


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