Ingredients
-
-
1/2
-
3
-
1
-
-
4
-
1
-
1/2
-
1/4
-
1/4
-
-
-
-
-
Directions
Mexican Quiches – Mini-Sized,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.,Love this recipe! So easy to make and delicious. Big hit at Christmas. My family wants these all the time now.,Great! I served these at my Cinco de Mayo party, and they were a hit. The crust on these is made quite similarly to one called for in my great-grandmother’s recipe for tiny quiches, so I made it that way (Recipe #297274). Thanks for a keeper!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Crust: in a Small Bowl, Cream the Cream Cheese and Butter Together; Add Flour and Beat Until Moistened. |
|
3
Done
|
Shape Into 24 Balls. |
|
4
Done
|
Cover and Chill About 1 Hour. |
|
5
Done
|
Press Into Bottom and a Little Way Up the Sides of Pan. |
|
6
Done
|
Filling: in Each Muffin Section (use Mini-Muffin Tins), Sprinkle a Rounded Teaspoon of Cheese on Top of Unbaked Crust. |
|
7
Done
|
Add 1/2 Teaspoon of Green Chiles on Top Cheese. |
|
8
Done
|
in a Small Bowl, Mix Together Eggs, Milk, Salt and Pepper; Spoon Egg Mixture Evenly Over Chiles in Each Section. |
|
9
Done
|
If You Like Them Hot, Sprinkle a Few Crushed Red Peppers on Top of Each Section, or Lightly Dust With Cayenne Pepper. |
|
10
Done
|
Bake For About 30-35 Minutes Until Just Slightly Golden on Top. |
