Mini Mexican Quiches Recipe

Mini Mexican Quiches Recipe photo by 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.

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Mini Mexican Quiches Recipe

Prep: 20 min. + chilling Bake: 30 min. + standing

Yield: 8 Servings

20 30 50

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 bowl, beat butter and cream cheese until smooth. Gradually 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 a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts 1 serving (3 each) equals 320 calories, 26 g fat (16 g saturated fat), 128 mg cholesterol, 375 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Mini Mexican Quiches in Taste of Home October/November 2001, p8

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Mini Mexican Quiches

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(1-1) of 1 reviews

Reviewed on Mar. 13, 2012 by talon49

Followed recipe exactly, made no modifications. The dough is easy to work with & I got 24 balls. This was fully cooked in 30 mins & looked beautiful when done. But family & friends felt the filling was lacking flavor. Any suggestions?