• 4 Ratings
Source: Better Homes and Gardens
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Mini Quiches with Sriracha

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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  • 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.

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  • In a medium bowl combine eggs, milk, the 6 tablespoons sliced green onions, the salt, and pepper. Ladle egg mixture into pastry-lined muffin cups, filling each about three-fourths full. Sprinkle with ham.

Instructions Checklist
  • Bake about 20 minutes or until a knife inserted near the centers comes out clean. Sprinkle with cheese. Let stand in muffin cups for 10 minutes before serving. Using a small sharp knife, loosen pastry from sides of cups. Carefully remove quiche cups from muffin cups. Top with additional green onions (if desired) and chili sauce. Serve warm.

To Store:

Cool quiche cups completely. Place in a single layer in an airtight container; cover. Store in the refrigerator for up 24 hours or freeze for up to 1 month. To serve, thaw quiche cups at room temperature for 15 minutes if frozen. Preheat oven to 350°F. Place quiche cups in a shallow baking pan. Bake for 15 to 18 minutes or until heated through.

Nutrition Facts (Mini Quiches with Sriracha)

191 calories; 12 g total fat; 5 g saturated fat; 78 mg cholesterol; 261 mg sodium. 15 g carbohydrates; 1 g fiber; 1 g sugar; 6 g protein; 234 IU vitamin a; 1 mg vitamin c; 84 mg calcium; 1 mg iron;

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

4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0