Tuesday, May 12, 2009

.:Mini Mexican Quiche:.

We made these when I was visiting my mom, for a baby shower. They are DELICIOUS!


  • 1/2 cup butter or margarine, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1 cup all-purpose flour
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 ounce) can chopped green chilies, drained
  • 2 eggs
  • 1/2 cup whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. 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.
  2. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 degrees F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
We added some spicy sausage to the mixture to give it a bit more flavor. We also used a cheddar cheese blend, instead of Monterey Jack, so that it wasn't as bland. Soooo tasty!

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