Marvelous Mini Mexican Quiches Recipes

MEXICAN QUICHES - MINI-SIZED

Steps:

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

MINI CHORIZO QUICHES

Steps:

• Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.
• Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.
• Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.
• Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).
• Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.