1/2 cup butter
1 (5 ounce) container process sharp cheese spread
1 cup all-purpose flour
2 tablespoons water
FILLING:
1 egg
1/2 cup milk
1/4 teaspoon salt
1 chopped tomatoes
half of a onion
half of a pepper
1/2 cup shredded Monterey Jack cheese
Method
In a small bowl, cut butter and cheese spread into flour until well blended.
Add water and toss with a fork until a ball forms.
Refrigerate for 1 hour.
Press tablespoonfuls onto the bottom and up the sides of greased miniature muffin cups
fry vegetables for a few min till soft.
In a bowl add egg and cheese blend then add vegetables.
Spoon a rounded teaspoonful into each shell.
Bake at 350F for 30 minutes or until golden brown. (This is actually a shot of the bacon and mushroom quiche in case you thought I was losing my mind)
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