Helen's Kitchen

By Helen Kishel

MINI BROCCOLI QUICHES

1 (3-ounce) package cream cheese, softened

1 stick butter or margarine, softened

1 cup all purpose flour

3/4 cup fresh broccoli, chopped

3/4 cup (3-ounce) Swiss cheese, shredded

2 eggs, beaten

1/4 cup plus 2 tablespoons half and half

3/4 teaspoon salt

Combine softened cream cheese and butter in a medium mixing bowl; beat at medium speed of electric mixer until smooth. Add flour; beat until smooth. Shape mixture into 24 (1-inch) balls. Place each ball into ungreased miniature muffin pans; press dough onto bottom and sides to form shells. Set aside. Combine chopped broccoli and remaining ingredients in a medium bowl, stirring well. Spoon broccoli mixture evenly into shells. Bake at 375 degrees for 20-25 minutes or until set and lightly browned. Makes 24 quiches.

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