Mini Mexican Quiches

For those days when eggs sound good but so do tacos.

  • Ingre­di­ents:
  • 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.