December 18, 2010

Mexican Quiche

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°.

    1/4CButter, softened
    1/2 pkg (3 oz.) Cream cheese, softened
    1/2 C All-purpose flour
    1/2 C Grated Monterrey Jack cheese (or pepper Jack, cheddar, or a combo of cheeses)
    1/2 can (4 oz.) Green chilies, chopped OR jalapenos
    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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