For those days when eggs sound good but so do tacos.
- 1⁄2 cup softened butter
- 3 oz. cream cheese, softened
- 1 cup ﬂour
- 1 cup (4 oz.) Monterey Jack cheese, shredded
- 4 oz. can chopped green chiles, drained
- 2 eggs
- 1⁄2 cup whipping cream
- 1⁄4 tsp. salt
- 1⁄8 tsp. pepper
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 into the bottom and sides of well greased mini muffin cups.
Sprinkle a rounded spoonful of cheese and 1⁄2 tsp. chiles into each cup.
In a bowl, beat eggs, cream, salt, and pepper. Spoon into shells.
Bake at 350 ° or 30–35 minutes or until golden brown. Let stand 5 minutes before servings. Refrigerate leftovers.
Makes about 24 quiches.