Mini Mexican Quiche 
Posted by: Lori A         
 

Ingredients:
1/2 cup butter or margarine, softened
1 package cream cheese, (3 oz.) softened
1 cup all-purpose flour
1 cup grated Monterey Jack cheese (or pepper Jack)
1 can green chilies, (4 oz.) chopped
2 eggs, lightly beaten
1/2 cup heavy cream (or half-and-half)
1/4 teaspoon salt
freshly ground black pepper to taste

 

Directions:
In a medium mixing bowl, combine butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.

Preheat oven to 350 degrees.

Divide ball into 24 small balls (or just pinch off one at a time and press into mini muffin tins) and press into lightly greased cups of miniature muffin pans to form shells. Sprinkle cheese and chilies in bottom of each small pastry shell.

Combine eggs, cream, salt and pepper. Pour over cheese and chili's in pastry shells.

Bake 30 to 35 minutes.