Mini Mexican Quiches
- Number of Servings: 24
Ingredients
1/2 cup country crock + calcium3 oz fat free cream cheese, softened1/2 cup all purpose flour1/2 cup wheat flour3/4 cup sargento 4-cheese Mexican blend1 (4oz) can green chilies, drained1/2 cup all whites egg substitute1/2 cup fat free half & half1/8 tsp black pepper1/4 tsp salt
Preheat oven to 350 degrees.
In a small mixing bowl, cream margarine and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and regrigerate for 1 hour. Press onto the bottom and up the sides of greased mini muffin tins. Sprinkle 1 teaspoon of cheese and 1/2 teaspoon of chilies into each shell.
In a bowl, beat egg substitute, half & half, salt and pepper. Spoon into shells. Bake for 30 to 35 minutes or until golden brown. Let stand 5 minutes before serving.
Number of Servings: 24
Recipe submitted by SparkPeople user SLJGEMINI75.
In a small mixing bowl, cream margarine and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and regrigerate for 1 hour. Press onto the bottom and up the sides of greased mini muffin tins. Sprinkle 1 teaspoon of cheese and 1/2 teaspoon of chilies into each shell.
In a bowl, beat egg substitute, half & half, salt and pepper. Spoon into shells. Bake for 30 to 35 minutes or until golden brown. Let stand 5 minutes before serving.
Number of Servings: 24
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 53.3
- Total Fat: 2.5 g
- Cholesterol: 3.4 mg
- Sodium: 128.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.4 g
- Protein: 2.6 g
Member Reviews