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Registered: 06-2006
I'm from: Paradise
Posts: 45343
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Ham and Swiss Quiche Cups

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Ham and Swiss Quiche Cups


1 recipe Pastry for a Double-Crust Pie
3 eggs. lightly beaten
1 1/2 cups whole milk
6 tablespoons sliced green onions (3)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 - 2/3 cup diced cooked ham
1 cup shredded Swiss or fontina cheese (4 ounces)


Prepare Pastry for a Double-Crust Pie. Cover and chill about 1 hour or until pastry is easy to handle.
Preheat oven to 375 degrees F. Divide chilled pastry into 18 portions; shape each portion into a ball. Place a ball in each of eighteen 2 1/2-inch muffin cups. Gently press dough onto the bottoms and 1 inch up the sides of the muffin cups.
In a medium bowl combine eggs, milk, green onions, salt, and pepper. Ladle egg mixture into pastry-lined muffin cups, filling each about three-fourths full. Sprinkle with ham.
Bake for 20 minutes or until a knife inserted near centers comes out clean. Sprinkle tops of quiches with cheese. Let stand in muffin cups for 10 minutes. Using a sharp knife, carefully loosen sides. Carefully remove from muffin cups; serve warm.

From the Test Kitchen
Prepare as directed; cool completely. Place quiches in a single layer in an airtight container. Seal and chill for up 24 hours. Or label and freeze for up to 1 month. To serve, if frozen, thaw at room temperature for 15 minutes. Preheat oven to 350 degrees F. Place in a shallow baking pan. Bake for 15 to 18 minutes or until heated through.


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