Mini Mexican Quiches

1/2 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup (4-ounces) shredded Monterey Jack cheese
1 (4-ounce) can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

In a mixing bowl, cream butter and cream cheese. Add flour; beat until well
blended. Shape into 24 balls; cover and refrigerate for 1 hour. Press balls onto
the bottom and up the sides of greased miniature muffin cups.
Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each
shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells.
Bake at 350 F for 30-35 minutes or until golden brown. Let stand for
5 minutes before serving. Refrigerate leftovers.

2 dozen
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