2 C. flour
1 Pkg. sharp Cheddar cheese — (8 oz.) grated
1/2 Lb. margarine or butter
1 Dash cayenne
Custard Mix: 4 eggs
1 C. milk
2 Tbsp. flour
1/4 Tsp. salt
Cream together cheese, butter and cayenne. Add flour and mix into a smooth dough. Wrap and chill for an hour or freeze for 30 minutes. Then form into 48 (1-inch) balls and press into miniature muffin tins. Place 1/2 teaspoon filling in center of each quiche, then 1 tablespoon custard. Bake in a 400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from tins. Serve warm. You may freeze and reheat. Makes 48 quiche.
Custard Mix:
Mix together well. Any type of chopped meat or vegetable can be mixed with the custard mix to create a new filling. Be creative!