Mexican Quiches - Mini-Sized |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 10 |
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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. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
3 ounces cream cheese, softened |
1 cup all-purpose flour |
4 ounces shredded monterey jack cheese or 4 ounces reduced-fat sharp cheddar cheese (1 cup) |
1 (4 ounce) can green chilies, drained |
1/2 cup egg substitute or 2 whole eggs |
1/4 cup skim milk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
crushed red pepper flakes |
Directions:
1. Preheat oven to 350 degrees.
2. CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
3. Shape into 24 balls.
4. Cover and chill about 1 hour.
5. Press into bottom and a little way up the sides of pan.
6. FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
7. Add 1/2 teaspoon of green chiles on top cheese.
8. In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
9. If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
10. Bake for about 30-35 minutes until just slightly golden on top.
11. Let stand 5 minutes before removing from pans.
12. Serve warm, but also good at room temperature.
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