Quiche Canope

Pastry

• 1 8oz. pkg. cream cheese
• 1/4 C butter
• 1 C flour – sifted

Cream butter and cheese; add flour. Combine well. Refrigerate at least one hour. Form into 1″ balls and press into small ungreased muffin pans. Preheat oven to 425 degrees.

Filling

• 1 C. grated Swiss cheese
• 1/2 C. milk
• 1 lg egg
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• dash tabasco

Beat filling ingredients together. Fill the pastry shells halfway. Bake 15 mins until puffed and golden brown. May be frozen after cooking; reheat frozen canopes at 425 degrees for 15 mins.

Recipe by Ruthie