Mexican Quiches - Mini-Sized

Recipe by BeachGirl
READY IN: 2hrs
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
  • Shape into 24 balls.
  • Cover and chill about 1 hour.
  • Press into bottom and a little way up the sides of pan.
  • FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
  • Add 1/2 teaspoon of green chiles on top cheese.
  • In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
  • If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
  • Bake for about 30-35 minutes until just slightly golden on top.
  • Let stand 5 minutes before removing from pans.
  • Serve warm, but also good at room temperature.
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