Printable | Taste of Home

Mini Mexican Quiches

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

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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Mini Mexican Quiches cont.

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.