Mini Quiche Lorraine

• 2/3 c. butter, softened
• 4 oz. cream cheese
• 1 2/3 c. flour
• 1 c. ham, finely chopped
• 1 c. Swiss cheese, shredded
• 3 eggs
• 1 can evaporated milk
• 1/2 tsp. salt
• 1/4 tsp. marjoram leaves
• 1/8 tsp. pepper
• 6 slices bacon, cooked and crumbled

1. In bowl, blend butter and cream cheese.
2. Stir in flour.
3. Shape into a ball.
4. Wrap in plastic wrap and set aside.
5. Blend remaining ingredients except bacon.
6. Set aside.
7. Preheat grill.
8. Divide dough into 12 pieces.
9. Place in ungreased muffin cups.
10. Press evenly in bottom and up sides of each cup.
11. Bake with hood closed until light golden brown, approximately 10 minutes.
12. Fill each cup with 1/4 cup egg mixture.
13. Top with bacon.
14. Bake with hood closed until center is set and slightly puffed, 20 to 25 minutes. Rotate pan once.

butter, cream cheese, flour, ham, swiss cheese, eggs, milk, salt, marjoram leaves, pepper, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=377701 (may not work)