MINI MEXICAN QUICHES
2005 Conference Cookbook
Ingredients:
½ cup
Butter – softened
3 oz.
Cream Cheese
1 cup
GF Flour Mix
4 oz.
Chopped Green Chilies – drained
2
Eggs
Whipping Cream
¼ tsp.
Salt
⅛ tsp.
Pepper
Directions:
1. Cream butter and cream cheese, add flour.
2. Shape into 24 balls. Cover and refrigerate for 1 hour.
3. Press into mini muffin tins.
4. Add 1 tsp. cheese, ½ tsp. chilies into each.
5. Mix remaining ingredients and spoon into shells.
6. Bake 350 degrees for 30-35 minutes or until golden brown.
7. Let stand for 5 minutes.
The Gluten-Free Gang of Central Ohio, GIG An LKDesign Co. project ©2009 P.O. Box 82601, Columbus, OH 43202-0601
