Ingredients:

Dough
1 1/4 cups flour
6 1/2 tbsp. vegetable shortening
1/4 tsp. salt
1/2 tsp. sugar
2 tbsp. ice water

Filling
4 oz Boursin cheese
1 tsp. freshly chopped parlsey
1 cup milk
1 cup heavy cream
1 pinch nutmeg
1 pinch cayenne pepper
salt and pepper to taste
1 1/2 cups grated Swiss cheese
3 eggs

Procedure:
1. In a large bowl combine 1 1/4 cups flour, 6 1/2 tablespoons vegetable shortening, salt and
sugar. Blend ingredients until they are well combined.
2. Add 2 tablespoons ice water. Toss the dough to incorporate the water and to fomr into a ball.
3. Knead the dough lightly with the palm of the hand to distribute the fat evenly and reform into a ball.
4. Dust the pastry with flour, wrap in wax papaer and refrigerate for one hour.
5. Roll dough onto a floured board approximately 1/8 inch thick and cut dough with a pastry cutter into 8 circles about 4 1/2-5 inches in diameter. Place in individual pie shell holders and prick the bottom of the shells with a fork. Chill the pastry for one hours.
6. In a blender, mix milk, heavy cream, eggs and seasonings.
7. Evenly distribute Boursin and Swiss cheese into the 8 pastry shells. Pour athe custard over the cheese mixture in the pastry shells and bake in moderately hot oven 400 F for about 30
minutes or until brown and puffed. Remove from pastry dishes and serve.