INDIVIDUAL SPINACH QUICHE TARTS

FOR THE TART SHELLS:
1/2 cup butter, softened
1 (3 oz.) package cream cheese, softened
1 cup all-purpose flour
FOR THE FILLING:
1 (12 oz.) package frozen spinach souffle, thawed
1 cup shredded Swiss cheese (4 oz.)
2 eggs, lightly beaten
3 tablespoons milk
1/2 teaspoon curry powder

TO MAKE THE TART SHELLS:
Combine butter and cream cheese; cream until smooth. Add flour, mixing well. Refrigerate dough at least 2 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Shape the dough into 24 (1-inch) balls; put each ball into a paper-lined 1 3/4-inch muffin pan, and shape into a shell.

TO MAKE THE FILLING:
Combine the ingredients for the filling and stir well; pour into prepared pastry shells.

Bake at 350 degrees F for 30 minutes.

Source: Sourthern Living's Cooking for Company