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.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- 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 : Calories 320 calories, Fat 26g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 375mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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Arshan Ali
[email protected]Meh.
Oscar Paton
[email protected]These quiches were easy to make and turned out great! I used a pre-made pie crust to save time, and they still came out perfect. The filling was flavorful and the crust was flaky. I'll definitely be making these again.
Q trugamer80
[email protected]I'm not a huge fan of quiche, but these were surprisingly good! The chorizo and corn gave them a nice kick, and the cheese was melted and gooey. I'd definitely make these again for a brunch or lunch.
Mthobisi Ndlanzi
[email protected]These mini Mexican quiches were a hit at my last dinner party! The flavors were incredible, and the crust was perfectly flaky. I'll definitely be making these again.