Tender, cheesy and savory
custards in flaky pastry shells make elegant finger food for
any buffet —and can be made ahead and reheated.
Ham
and Green Chile Bite Size Quiche
- 3/4 to 1 cup finely diced
ham
3 to 4 tablespoons chopped canned green chiles
1/4 cup minced green onion
1 2/3 cups shredded Monterey jack cheese
Pastry for a double-crust pie (homemade or purchased)
5 large eggs
1 2/3 cups sour cream
- Heat oven to 375°F
(190°C).
- On a lightly floured board,
roll out the pastry dough 1/16-inch thick. Using a 3-inch cutter,
cut out 42 circles; re-roll scraps as needed. Fit circles into
bottoms and slightly up sides of lightly greased 2 1/2-inch muffin
pans.
- Meanwhile, in a medium
bowl, mix together ham, chiles, onion and cheese and divide equally
among muffin cups.
- In large bowl, beat together
eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon
into each muffin cup.
- Bake until puffed and
light brown, 20 to 25 minutes. Cool in pans 5 minutes; lift out.
- Serve warm or let cool
on wire racks.
Makes 3 1/2 dozen.
Note: Can be made ahead,
wrap cooled quiches airtight, and refrigerate overnight. Reheat,
uncovered, in a 350°F (175°C) oven for about 10 minutes.
Nutrition Facts:Calories
90 calories Protein 3 grams Fat 7 grams Sodium 120 milligrams
Cholesterol 35 milligrams Saturated Fat 3 grams Carbohydrates
4 grams Fiber 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
