Mexican Quiches - Mini-Sized - cooking recipe

Ingredients

CRUST
1/2 cup butter or 1/2 cup margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING
4 ounces shredded monterey jack cheese or 4 ounces reduced-fat sharp cheddar cheese (1 cup)
1 (4 ounce) can green chilies, drained
1/2 cup egg substitute or 2 whole eggs
1/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
crushed red pepper flakes

Preparation

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.