To make the quiche crusts, in a medium mixing bowl, cream together the butter and cream cheese. Cut in the flour with a pastry cutter or fork to create pea-size crumbles. Add the cheese, mixing well. Form mixture into a large dough ball and chill for 1 to 2 hours.

Remove dough ball from refrigerator and divide into 24 equal-size pieces of dough. To form the individual crusts, press each ball down flat across the bottom of each section of a non-stick, 24-mini-muffin pan.

Next, make the filling: Combine eggs, yoghurt, salt, pepper, and chiles. Mix well. Toss the cheese in the 1 tablespoon of flour. Fold cheese into egg mixture. Pour egg mixture into uncooked crusts in muffin pan, filling almost to the top. Bake at 350°F for 20 to 25 minutes until quiches are golden brown on top and set in the middle.

Makes 24 servings.

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