Mini Mexican Quiches
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + standing
YIELD: 2 dozen.
"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.
Ingredients
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1/2 cup butter, softened
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3 ounces cream cheese, softened
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1 cup all-purpose flour
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1 cup shredded Monterey Jack cheese
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1 can (4 ounces) chopped green chiles, drained
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2 large eggs
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1/2 cup heavy whipping cream
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
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.
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2.
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 chiles into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells.
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3.
Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts
3 each: 320 calories, 26g fat (16g saturated fat), 128mg cholesterol, 375mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 8g protein.
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