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Mini Mexican Quiches

"This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat," writes Linda Hendrix of Moundville, Missouri.
  • Total Time
    Prep: 20 min. + chilling Bake: 30 min. + standing
  • Makes
    2 dozen


  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 cup shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 large eggs
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a small bowl, beat butter and cream cheese until smooth. Gradually 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 teaspoonful of cheese and 1/2 teaspoon 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 a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts
3 each: 320 calories, 26g fat (16g saturated fat), 128mg cholesterol, 375mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 8g protein.

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