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Mini Mexican Quiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.7617
Energy (kCal)1092.8766
Carbohydrates (g)55.3823
Total fats (g)86.1152
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small mixing bowl, cream butter and cream cheese. | 2. Add flour; beat until well blended. | 3. Shape into 24 balls; cover and refrigerate for 1 hour. | 4. Press balls onto the bottom and up the sides of greased miniature muffin cups. | 5. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. | 6. In a bowl, beat eggs, cream, salt and pepper. | 7. Spoon into shells. | 8. Bake at 350° for 30-35 minutes or until golden brown. | 9. Let stand for 5 minutes before serving. | 10. Refrigerate leftovers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    cream cheese 1 package softened - - - -
    purpose flour 1 cup - - - -
    monterey jack cheese 1 cup shredded - - - -
    green chili 1 can chopped drained 89.955 21.2744 4.4978 0.4498
    egg 2 143.0 0.72 12.56 9.51
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546
    salt 1/4 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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