Mini Mexican Quiches
Taste of Home
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"This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat," writes Linda Hendrix of Moundville, Missouri.
SERVINGS: 8
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 30 min. + standing
Ingredients:
- 1/2 cup butter, softened
- 1 package (3 ounces) cream cheese, softened
- 1 cup all-purpose flour
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 can (4 ounces) chopped green chilies, drained
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions:
In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour.
Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells.
Bake at 350° for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers. Yield: 2 dozen.