|1/2||pkg (3 oz.)||Cream cheese, softened|
|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|
|1||Egg, lightly beaten|
|1/4||C||Heavy cream (have used light cream in a pinch)|
|Freshly ground black pepper to taste|
- 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.