Mini Quiches with Sriracha By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 19, 2021 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 50 mins Chill Time: 60 mins Bake Time: 20 mins Stand Time: 10 mins Total Time: 50 mins Servings: 18 Yield: 18 mini quiche cups Jump to Nutrition Facts Ingredients 1 recipe Pastry for a Double-Crust Pie 3 eggs, lightly beaten 1 ½ cup whole milk 6 tablespoon 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) Chopped green onions (optional) Asian chili sauce (Sriracha sauce) Pastry for a Double-Crust Pie 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up, or shortening ½ cup ice water Directions Prepare Pastry for a Double-Crust Pie. Cover and chill about 1 hour or until pastry is easy to handle. 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. 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. 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. Pastry for a Double-Crust Pie 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. 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. Print Nutrition Facts (per serving) 191 Calories 12g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 191 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 78mg 26% Sodium 261mg 11% Total Carbohydrate 15g 5% Total Sugars 1g Protein 6g Vitamin C 0.6mg 3% Calcium 84mg 6% Iron 1.1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.