Quiche Rounds

A clever Tex-Mex brunch appetizer that swaps the traditional pastry crust for corn tortilla rounds cut to fit a muffin tin. The tortilla holds its shape during baking, crisps slightly underneath, and adds a faint corn sweetness that pairs naturally with the green chilies and Monterey Jack on top.

The sour cream in the custard is the smart move here. Instead of milk or cream, it gives the egg mixture body and tang that cuts through the richness of the two cheeses. A small pinch of cumin is enough to nudge the whole thing into Southwestern territory without overwhelming the eggs.

The cheese strategy is layered. Half the cheddar plus all the Jack go on the tortilla base; the rest of the cheddar tops the custard for a golden, bubbly cap. This lets the inside stay creamy while the top develops the crusty cheese crown that makes everyone reach for seconds.

Pro Tips

• Cut tortillas with a biscuit cutter or the rim of a glass that matches your muffin cup diameter. Sloppy cuts let custard leak under the tortilla.
• Drain the canned green chilies hard. Excess liquid waters down the custard and prevents proper setting.
• Don’t overfill the muffin cups. Three-quarters full is right; the eggs puff during baking and overflow at higher levels.
• Test for doneness by jiggling the tray. The custard should set with just a slight wobble in the center.
• Cool 5 minutes in the tin before lifting out with a small offset spatula. Hot rounds tear easily.

Variations

• Add cooked chorizo crumbles for a meaty, spicier version.
• Swap the corn tortilla for a flour tortilla cup baked first for 5 minutes to crisp the edges.
• Use diced jalapeños instead of green chilies for sharper heat.