Mini Mexican Quiches

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READY IN: 2hrs 30mins

Ingredients Nutrition


  1. In a small mixing bowl, cream butter and cream cheese.
  2. Add flour; beat until well blended.
  3. Shape into 24 balls; cover and refrigerate for 1 hour.
  4. Press balls onto the bottom and up the sides of greased miniature muffin cups.
  5. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.
  6. In a bowl, beat eggs, cream, salt and pepper.
  7. Spoon into shells.
  8. Bake at 350° for 30-35 minutes or until golden brown.
  9. Let stand for 5 minutes before serving.
  10. Refrigerate leftovers.

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