Mini Cheese and Herb Quiche

1/2 C Swiss cheese (shredded)	1/2 C milk
1/2 C Cheddar cheese (shredded)	1/2 C heavy cream
1/2 C Mozzarella cheese (shredded)	1 t. dried Dill
1 pastry shell	1 t. dried onion
1/2 C Ricotta cheese	1/2 t. chopped chives
5 eggs	salt/pepper

Role out pastry shell to 1/8 inch thick. Cut into rounds, approximately 3 inches in diameter. Fit rounds into a 24 cup muffin tin.

Mix first 3 cheeses together and place evenly into dough-lined cups. Blend remaining ingredients together in blender on high for two minutes. Pour evenly over cheese into cups. Optionally, place a thin slice of tomatoes on top of each.

Bake at 375 degrees for 30 minutes, until golden brown on top.

Note: To make one large quiche, assemble in pie plate and bake at 400 degrees for one hour. Or, could use mini-muffin tin. Reduce baking time to 20-25 minutes.