Mini Mexican Quiches

4.5
(69)

'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.

4
4
4
4
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ½ 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

  • ½ cup whipping cream

  • ¼ teaspoon salt

  • teaspoon pepper

Directions

  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.