3 oz. Philadelphia cream cheese
1/2 c. butter
1 c. flour
5 oz. frozen broccoli, chopped, thawed
1/4 lb. (c.) shredded Swiss cheese
1/2 c. half & half cream
3 eggs
1 tsp. salt
1 tsp. monosodium glutamate (MSG)

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

Shape into 24 (1-inch) balls. Place in ungreased tiny muffin pans. Press dough against bottom and sides. Drain broccoli well.

Into each cup, spoon about 1 teaspoon broccoli and top with some cheese.

In a small bowl, mix cream, eggs, salt and MSG. Spoon about 1 teaspoon of egg mixture into each cup. Bake at 400 degrees for 25 minutes. Yield: 24 quiches.