Instructions: Orange pastry: Beat butter, cream cheese or reduced fat cream cheese, orange peel and orange juice in a mixing bowl till smooth. Gently stir in flour and salt just till dough forms. Knead the dough with your hands, if necessary, to blend in all the flour. Cover with plastic wrap and refrigerate 2 hours or till firm enough to handle. Form pastry into 24 1-inch balls; press each ball into a 1 3/4-inch muffin cup, forming an even crust.

Quiche filling: Stir together egg, flour, half and half, pepper, oregano and rosemary in a mixing bowl till smooth. Stir in feta cheese, onion, olives and artichokes. Fill pastry shells with mixture (about 1 tablespoon each). Sprinkle with finely shredded Parmesan cheese.

Bake in a 425-degree oven for 5 minutes; reduce oven temperature to 350 degrees and bake 15 minutes more or till puffed and lightly golden. Cool in pans for 5 minutes; transfer to wire racks and cool. Serve warm or cool.

Make-ahead tip: Refrigerate pastry, covered with plastic wrap, for up to three days.

Makes 24 quiches.

Prep time: 30 minutes.

Cook time: 20 minutes.

NOTES : These tiny quiches, from Sonja TejedaOs collection of appetizer recipes, pack a lot of flavor. The filling is made with Greek olives and artichoke hearts combined with lots of herbs.

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