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Mini Mexican Quiche

List of Ingredients

Crust:
1/2 cup butter -- softened
1 package cream cheese -- (3 oz.) softened
1 cup all-purpose flour

Filling:
1 cup grated Monterey Jack cheese (or pepper Jack)
1 can green chiles -- (4 oz.) chopped
2 eggs -- lightly beaten
1/2 cup heavy cream (or half-and-half)
1/4 teaspoon salt
freshly ground black pepper to taste






Recipe

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 degrees. Divide the ball into 24 small balls (or just pinch off one at a time and press into mini muffin tins) and press into lightly greased cups of minature muffin pans to form shells.

Sprinkle cheese and chiles in the bottom of each small pastry shell.

Combine eggs, cream, salt, and pepper. Pour over cheese and chlies in pastry shells. Bake 30 to 35 minutes.