Skip links

Main navigation

Mini Mexican Quiches

March 9, 2016

Mini Mexican Quiches 0 0 5 0

Dough balls filled with cheese, chilies, eggs, and whipping cream. Seasoned with salt andpepper. Baked 30 minutes until golden brown.

Add to favorites:


1/2 cup Butter, softened

1 (3 ounces) package Cream Cheese, softened

1 cup All-Purpose Flour

1 cup (4 ounces) shredded Monterey Jack Cheese

1 (4 ounce) can chopped Green Chilies, drained

2 Large Eggs

1/2 cup Whipping Cream

1/4 teaspoon Coarse Salt

1/8 teaspoon Fresh Ground Black Pepper


1In a medium mixing bowl, cream butter with cream cheese.

2Blend in flour.

3Shape dough into 2 dozen equal size balls. Place on plate, cover with plastic wrap and refrigerate 1 hour.

4Preheat oven to 350 F.

5Grease a miniature muffin pan.

6Press dough balls into the muffin cups. Create small pie shells by pressing with your thumb and pushing the dough up the sides of each cup.

7Sprinkle cheese and chilies into each shell.

8In a small bowl beat the large eggs, whipping cream, salt and pepper.

9Spoon egg mixture into shells

10Bake 30 minutes, or until golden brown.

11Remove from oven. Place muffin pan on wire rack. Allow the mini quiche to cool and set before serving.


0 Reviews