Petite Quiche

6 ounces cream cheese

2 cups flour --FILLING:--

1 package Knorr cream of leek soup

2 cups milk

1 cup cream

4 eggs

1/2 pound Swiss cheese -- grated

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon pepper Pastry: Allow cheese and butter to soften. Cream together with hands to blend w ell. Work flour into mixture. Pinch off small balls of pastry; press into petit e cupcake pans. Filling: Bring soup and milk to a boil; cool slightly. Stir in cream. Cool. Bea t eggs with remaining ingredients; add to soup. Fill pastry cups. Bake at

375 d egrees for 30-35 minutes. Makes

4 dozen. Double pastry for 8 dozen. There is pl enty of filling. Recipe from "One Million Recipes CD"