Mini Quiche Appetizers

So easy - you can also make ahead and freeze!   Makes 3 dozen mini-quiches.

Appetizers

For Quiches:
1 tablespoon olive oil
1/2 onion, chopped small
2 eggs, slightly beaten  (I use 3, if they're small eggs.)
1/2 cup half and half cream  (I sometimes substitute yogurt.)
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon nutmeg (optional)
2 tablespoons green onion, sliced (optional)
1  and 1/4 cups cheddar cheese or Monterey Jack cheese, shredded
2 tablespoons fresh basil (chopped)
(You can add other chopped, fresh vegetables in 1/2 cup increments and sauté them with the onion:

• mushrooms, red bell pepper, spinach.  You can add finely chopped bacon, as well.

For Pastry Shells:
1/2 of an 8-ounce package of cream cheese, softened
1 stick butter, softened
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt

To make pastry shells:

1. Stir together softened cream cheese and butter.  Stir in the flour and salt; mix well.
2. Make 36 (one-inch) balls from the pastry dough.  Put each one into a greased mini-muffin tin.
3. Press down with your thumb and fingers to make a little crust in the tins.

To make quiches:

1. In a bit of olive oil, sauté onion and any other fresh vegetables used in a skillet over medium heat until onions are translucent.  Transfer to a bowl.
2. Add all the rest of the quiche ingredients to the bowl and stir together.
3. Spoon quiche filling into the shells - filling them about 3/4 full.
4. Bake in preheated 375 degree oven for about 25 - 30 minutes or until lightly browned.