1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. flour

FILLING:

1 c. grated Swiss cheese
1 lg. egg, slightly beaten
1/2 c. milk
1/4 tsp. salt
Paprika

Cream butter and cream cheese. Work in flour. Roll into a dough ball. Chill.

When ready to bake, divide ball of dough into 24 tiny balls and press into lightly greased miniature muffin tins, forming small pastry shells.

FILLING: Divide the cheese evenly and place in the unbaked pastry shells. (A few bits of crumbled bacon, Canadian bacon or ham may be added to each quiche with the cheese.)

Beat egg, milk and salt together and drizzle over the cheese. Sprinkle each with paprika. Bake at 350 degrees for about 30 minutes. Serve warm. Quiches freeze well up to 1 week. To serve, allow quiches to come to room temperature and warm in a 325 degree oven. Makes 24 quiches.