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Mini Mexican Quiches
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |