1/1 Photo of Mexican Quiches - Mini-Sized
1 hr 30 mins
Great to have in the freezer for unexpected guests - as an appetizer or brunch. I often make these and freeze (well-covered) in air-tight container. When it's party time, place frozen quiches on serving plate; place in microwave and cook on Reheat setting just until slightly warm. You can take a few or lots from the freezer to accommodate the number of guests. There are never any leftovers. Preparation time includes 1 hour refrigeration.
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mini qu ...
Units: US | Metric
- 1/2 cup butter or 1/2 cup margarine, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
- 1Preheat oven to 350 degrees.
- 2CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
- 3Shape into 24 balls.
- 4Cover and chill about 1 hour.
- 5Press into bottom and a little way up the sides of pan.
- 6FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
- 7Add 1/2 teaspoon of green chiles on top cheese.
- 8In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
- 9If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
- 10Bake for about 30-35 minutes until just slightly golden on top.
- 11Let stand 5 minutes before removing from pans.
- 12Serve warm, but also good at room temperature.
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Nutritional Facts for Mexican Quiches - Mini-Sized
Serving Size: 1 (30 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 91.2
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 4.2 g
- Cholesterol 18.6 mg
- Sodium 100.0 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 0.2 g
- Sugars 0.3 g
- Protein 2.9 g