Mini Quiches with Sriracha

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

2. 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.

3. 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.

4. 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

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.

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.