1 cup unsalted butter, softened
6 ounces cream cheese, softened
2 cups flour
½ tsp. salt

In a medium mixing bowl, beat all ingredients together until well mixed. Form mixture into a ball and wrap with plastic warp. Chill dough for at least 3 hours or over-night.

Remove dough from refrigerator. Form 1 inch balls with dough and place each ball of dough into a section of an ungreased mini muffin pan. Work quickly as the dough will soften and become sticky. Flour your thumb and press the dough into the bottom and up the sides of each individual section. Fill each shell with a desired filling.

Suggested Fillings: Quiche Loraine and Spinach Quiche

Chefs Note: These freeze very well. Place frozen quiche on a baking sheet and bake at 400 degrees until thawed and heated through.