Mexican Quiches - Mini-Sized

• 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

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.

butter, cream cheese, flour, filling, cheese, green chilies, egg substitute, milk, salt, black pepper, red pepper

Taken from www.food.com/recipe/mexican-quiches-mini-sized-54081 (may not work)