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Mexican Quiches

Mix together the following:

2 sticks of margarine or butter softened
1 package of softened 8 oz. cream cheese
2 ½ cups flour

Blend good and put in ice box.

Grease muffin tins (regular)

Make small balls and press into the muffin tins.

2 cans of chopped green chilies
8 oz of Monterey Jack cheese

Put
1 tablespoon of cheese in the shell's and
1 tablespoon of the chopped green chili's

In a bowl mix:

1 cup of whipping cream
4 eggs
½ teaspoon of salt
½ teaspoon of pepper

Beat good, then after the chili's and cheese are in the muffin tins fill up the rest of the way with the egg mixture
(I put mine in a little pitcher to pour from worked really good!)

Bake at 300 until the filling is set maybe 30 minutes.

This is a great dish for breakfast, or lunch. I had it for breakfast and served a fresh fruit salad with it and fried ham. I had it for lunch with a great salad.
Real men do like quiche when it is Mexican Quiche.