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Mexican Quiches - Mini-Sized

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“Great to have in the freezer for unexpected guests - as an appetizer or brunch. I often make these and freeze (well-covered) in air-tight container. When it's party time, place frozen quiches on serving plate; place in microwave and cook on Reheat setting just until slightly warm. You can take a few or lots from the freezer to accommodate the number of guests. There are never any leftovers. Preparation time includes 1 hour refrigeration.”
READY IN:
2hrs
SERVES:
24
YIELD:
24 mini quiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
  3. Shape into 24 balls.
  4. Cover and chill about 1 hour.
  5. Press into bottom and a little way up the sides of pan.
  6. FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
  7. Add 1/2 teaspoon of green chiles on top cheese.
  8. In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
  9. If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
  10. Bake for about 30-35 minutes until just slightly golden on top.
  11. Let stand 5 minutes before removing from pans.
  12. Serve warm, but also good at room temperature.

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