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Petite Quiches

   Cream Cheese Pastry for Quiche Crust:
   1 stick butter or margarine
   1 3 oz package cream cheese
   1 1/2 cups all-purpose flour

   Spinach Quiche:
   2 eggs
   1 cup heavy cream
   1/4 teaspoon salt
   dash nutmeg
   1 (10 oz.) package frozen chopped spinach
   1/4 cup grated Parmesan cheese
   1/2 cup grated Jarlsberg cheese

   Salmon Quiche:
   2 eggs
   1 cup light cream
   1/4 teaspoon dill weed
   1/2 teaspoon salt
   1 cup grated Swiss cheese
   1 cup cooked salmon, boned, skinned and -- flaked

   Crab Quiche:
   1/2 cup mayonnaise
   2 tablespoons all-purpose flour
   2 eggs -- beaten
   1/2 cup light cream
   3/4 cup crab meat
   1 cup grated Swiss cheese
   1/2 cup chopped green onions

     PASTRY:
     Cream butter and cream cheese. Add flour and mix well. Form dough into a ball and chill in plastic wrap 2 hours. Roll dough out dough to about 1/4" thick.

     SPINACH QUICHE:
     Prepare cream cheese pastry. Line 48 miniature muffin tins with prepared pastry.

     In a large bowl, whisk together the eggs, cream, seasonings and spinach. Add cheese and stir until combined. With a small ladle, spoon 1 to 2 tablespoons of the mixture into each prepared tart shell. Bake at 350 F for 20 to 30 minutes, or until set. Yield: 48 miniature quiches.

     SALMON QUICHE:
     Prepare cream cheese pastry. Line 48 miniature muffin tins with prepared pastry.

     In a large bowl, whisk together the eggs, cream, dill weed, salt and cheese. Fold in salmon. Carefully spoon 2 tablespoons of mixture into pastry shells. Bake at 350 F for 20 to 30 minutes, or until the tops are golden. Serve warm or at room temperature. Yield: 48 miniature quiches.

     CRAB QUICHE:
   Prepare cream cheese pastry. Line 48 miniature muffin tins with prepared pastry.

     Combine all ingredients in mixing bowl and stir until well blended. Spoon 1 to 2 tablespoons of filling into each prepared muffin tin. Bake at 350F for 25 to 30 minutes, or until puffed and golden.

These can be made in advance. All quiches freeze beautifully after they have been cooked. If you are planning to freeze your quiches, do not bake them the entire amount of time, but reduce cooking time by about 10 minutes. Allow quiches to cool to room temperature, wrap airtight and freeze. When reheating, defrost and bring quiches to room temperature. Bake 15 minutes at 350F and they will be perfect. - contributed by Diane P.



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