QUICHE MIXTURE:

1 1/2 c. grated Cheddar cheese
8 slices bacon, cooked crisp
3 eggs
1 c. heavy cream
1/2 c. milk
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional)
1/2 tsp. dry mustard (optional)

DOUGH MIXTURE:

6 oz. cream cheese, soft
2 sticks butter, soft
2 c. self-rising flour

DOUGH: Let butter and cream cheese soften to room temperature; mix together. Add flour and mix to form a soft dough. Chill at least 1 hour. Then form the dough into approximately 60 walnut-size balls. Place each ball in a miniature muffin pan. Use a miniature tart shaper rolled in flour to press each ball into the miniature muffin pan (or press dough down with fingers).

Next, mix Quiche Mixture together and pour approximately 1 tablespoon into each miniature muffin section. Bake at 350 degrees until brown, 15-20 minutes. Yields: 60 quiche tarts.