Name: Ham and Swiss Quiche Cups
Prep time: 50 min
Yield: 18 mini quiches
Ingredients: 1 Pastry for a Double-Crust Pie; 3 eggs. lightly beaten; 1 ½ cups whole milk; 6 tablespoons sliced green onions (3); ¼ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup diced cooked ham; 1 cup shredded Swiss or fontina cheese (4 ounces)

Make Ahead

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°F. Place in a shallow baking pan. Bake for 15 to 18 minutes or until heated through.

Pastry for a Double-Crust Pie

Ingredients

2 ½ cups all-purpose flour
1 teaspoon salt
½ cup shortening
¼ cup butter, cut up, or shortening
½ – cup ice water

Directions

Step 1
In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

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Ham and Swiss Quiche Cups

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Recipe Summary