Comments: Used the colby/jack combo but next time will try pepper jack for a bit of spiciness. I understand they can be frozen too...can be made up to 1 week ahead and frozen. To serve, take from freezer, allow to reach room temperature, warm at 325°.

1/4	C	Butter, softened
1/2	pkg (3 oz.)	Cream cheese, softened
1/2	C	All-purpose flour
1/2	C	Grated Monterey Jack cheese (or pepper Jack, cheddar, or a combo of cheeses)
1/2	can (4 oz.)	Green chilies, chopped OR jalapenos
1		Egg, lightly beaten
1/4	C	Heavy cream (have used light cream in a pinch)
1/8	tsp	Salt
		Freshly ground black pepper to taste
	Dash	Tabasco

• In a medium mixing bowl, combine the butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.
• Preheat oven to 350°. Divide the ball into 12 smaller balls and press into lightly greased miniature muffin pan to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell.
• Combine eggs, cream, salt and pepper (and Tabasco). Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes.

  Yield: 12 miniature quiches.