1/2 c. butter
1 (3 oz.) pkg. cream cheese
1 c. flour
1 c. Swiss or cheddar cheese
1 egg, slightly beaten
1/2 c. milk
1/4 tsp. salt

Cream the butter and cream cheese together. Work in flour. Roll into a ball. Chill. When ready to bake divide the large ball of dough into 24 balls and press into midget muffin tins, forming small pastry shells.

Divide the cheese evenly and place in unbaked pastry shells. A few bits of crumbled bacon, ham or Canadian bacon may be added. (Minced onion, green pepper or mushrooms may also be added.) Beat the egg, milk and salt together and drizzle the mixture over the cheese. Bake at 350 degrees for about 30 minutes. Serve warm.

These freeze well up to 1 week. Before serving, allow quiches to come to room temperature. Then warm in a 325 degree oven.