Blend in butter, cream cheese and flour into dough. Roll into tiny balls and place into greased muffin tin. Press dough over bottom and up the sides of each muffin cup. Sprinkle bacon, onion and swiss cheese over bottom of each quiche. In blender, blend eggs, cream, salt and nutmeg well, but not frothy. Pour into each shell, almost to the top.
Bake at 375° for approximately 15-20 minutes, or until firm and lightly golden brown.
This recipe makes 15 mini quiches.
These can be frozen 3-5 days prior to serving.
You can also make them and put into the refrigerator one day ahead of time, and then heat.
