Chili-Cheese Mini Quiches
6 servings

1	cup flour
1/4	teaspoon salt
6	tablespoons butter, cutup and chilled
1	each egg
1	cup grated jack cheese
4	ounces diced green chilies
3	each eggs
12	ounces half and half
1/8	teaspoon ground cumin

To prepare crust: stir together flour and salt.  Add butter and stir to coat, 
then cut in to resemble fine crumbs.  Stir in egg with a fork, until dough 
holds together.  Shape into a ball.  Wrap in plastic and chill for 60 
minutes.  Rollout to fit pan and flute the edges as desired.  Line with foil, 
fill with dried beans or pie weights.  Bake @ 450 degrees for 10 minutes, 
remove foil and beans bake @ 450 degrees for 5 minutes, until lightly 
browned, remove from heat, cool.  Place cheese into cooled crust.  Beat 
together eggs and light cream.  Pour over cheese top with diced chilies.  
Sprinkle with cumin.  Bake @ 350 degrees for 35-40 minutes until center is 
set remove from oven and allow to stand 20-30 minutes before cutting.  Note: 
you may have to cover edges with foil to keep from over browning.  Serve warm 
or at room temperature.

Nutrition Facts
Amount Per Serving: Calories 378 - Calories from Fat 246
Percent Total Calories From: Fat 65%, Protein 14%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 16g, 
Cholesterol 210mg, Sodium 604mg, Total Carbohydrate 20g, Dietary Fiber 0g, 
Sugars 0g, Protein 13g, Vitamin A 1187 units, Vitamin C 13 units, Calcium 0 
units, Iron 1 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.