Rating: 4 stars
22 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
  • 22 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
50 mins
chill:
60 mins
bake:
20 mins at 375°
cool:
10 mins
Servings:
18
Yield:
18 mini quiches
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Ham and Swiss Quiche Cups

Ingredients

Ingredient Checklist

Directions

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  • Prepare Pastry for a Double-Crust Pie. Cover and chill about 1 hour or until pastry is easy to handle.

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Instructions Checklist
  • Preheat oven to 375°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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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.

Nutrition Facts (Ham and Swiss Quiche Cups)

191 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 78mg; sodium 261mg; potassium 81mg; carbohydrates 15g; fiber 1g; sugar 1g; protein 6g; trans fatty acid 1g; vitamin a 234IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 39mcg; vitamin b12 0mcg; calcium 84mg; iron 1mg.

Pastry for a Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

22 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
09/16/2014
These were very yummy and easy to make. They also taste great reheated.