3 oz. cream cheese
1/2 c. butter
1 c. flour
5 oz. frozen chopped broccoli or spinach, thawed
1 c. shredded Swiss cheese
1/2 c. half and half cream
3 eggs
1 tsp. salt

Combine cream cheese, butter, and flour in a mixing bowl. Blend well. Chill dough.

Shape into 24 (1 inch) balls. Place in ungreased miniature muffin tins. Press dough again bottom and sides.

Drain broccoli well. Spoon about 1 teaspoon broccoli into each tin and top with some cheese.

In small bowl, mix half and half cream, eggs, and salt. Spoon about 1 teaspoon egg mixture into each tin.

Bake at 400 degrees for 25 minutes.