2 c. flour
1 (8 oz.) pkg. Sharp Cheddar cheese, grated
1/2 lb. butter
Dash cayenne

SPINACH FILLING:

1 pkg. frozen chopped spinach
1/2 onion, minced
1 tbsp. butter

CUSTARD MIXTURE:

4 eggs
1 c. milk
2 tbsp. flour
1/4 tsp. salt

Cream together cheese, butter and cayenne. Add flour and mix into smooth dough. Wrap and chill for 1 hour or freeze for 30 minutes. Form dough into 48 (1-inch) balls and press into miniature muffin tins.

To prepare spinach filling, cook spinach; drain well using paper towels. Saute onion in butter; add spinach. To prepare custard mixture, whisk ingredients together.

Place 1/2 teaspoon spinach filling in center of each quiche; add 1 tablespoon custard mixture. Bake at 400 degrees for 12 to 15 minutes. Cool 5 minutes; remove from tins. Serve warm. May be frozen and reheated. Makes 48.