Mexican Quiche Appetizers

Comments: Used the colby/jack combo but next time will try pepper jack for a bit of spiciness. I understand they can be frozen too…can be made up to 1 week ahead and frozen. To serve, take from freezer, allow to reach room temperature, warm at 325°.

1/4 C Butter, softened
1/2 pkg (3 oz.) Cream cheese, softened
1/2 C All-purpose flour
1/2 C Grated Monterey Jack cheese (or pepper Jack, cheddar, or a combo of cheeses)
1/2 can (4 oz.) Green chilies, chopped OR jalapenos
1 Egg, lightly beaten
1/4 C Heavy cream (have used light cream in a pinch)

1/8 tsp Salt
Freshly ground black pepper to taste
Dash Tabasco

In a medium mixing bowl, combine the butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.
Preheat oven to 350°. Divide the ball into 12 smaller balls and press into lightly greased miniature muffin pan to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell.
Combine eggs, cream, salt and pepper (and Tabasco). Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes.

Yield: 12 miniature quiches.

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