PASTRY SHELLS: Beat butter and cream cheese at medium speed of an electric mixer until well blended; stir in flour and salt. Cover and chill 1 hour. Shape chilled dough into 3 cm balls. Place in ungreased miniature ( 4 cm) muffin pans, shaping each ball into a shell. QUICHE: Combine first 4 ingredients, spoon evenly into pastry shells. Combine eggs and remaining ingredients, stirring well; pour mixture evenly into pastry shells. Bake at 180ºC or 30 to 35 minutes or until set.