Shelly's Recipe

MINI MEXICAN QUICHES

Category: Quiche and Savory Tarts / Tartlettes

1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1 cup flour
1 cup shredded Monterey Jack cheese
1 (4 oz) can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp pepper

In a 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 onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded tspful of cheese and 1/2 tsp of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.