Title: Tiny Quiches
Categories: Appetizer Cheese
Yield: 24 Servings

FORMATTED BY JOYCE BURTON
3	oz	Pkg. cream cheese
1/2	c	Margarine
1	c	Flour; sifted
1/2	c	Bacon bits
1/2	c	Swiss or Monterey Jack cheese; grated
1	tb	Dried parsley
2		Eggs; well beaten
1/2	c	Half and half
1/2	ts	-Salt
	ds	Tabasco
	ds	Nutmeg
1	tb	Parmesan cheese
		Paprika

Let cream cheese and margarine soften to room temperature. Blend together. Stir in flour. Chill 1 hour. Shape into 2 dozen one-inch balls. Place in tiny muffin tins, greased lightly with oil. Press dough on bottom and sides.

Layer bacon, cheese and parsley in unbaked crusts. Beat together the next five ingredients. Pour over bacon, cheese, and parsley. Sprinkle Parmesan and paprika on top. Bake at 325 degrees for 25 to 35 minutes. Quiches may be made ahead and frozen. To serve, reheat in a 350 degree oven for 15 5o 20 minutes.

Source: "Austin Heritage Cook Book," submitted by Mary Margaret Albright.

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