Yield: 1 Servings
|1 pack||Pie crust; refrigerated|
|⅔ cup||Jarlsberg cheese|
|3 ounces||Ham; diced|
|1 dash||Ground nutmeg|
1.Heat oven to 375 degrees. Grease muffin pan with nonstick cooking spray.
Roll each pie crust into a 12" circle. Using a round cookie cutter or the rim of a drinking glass, cut eight 3" to 3½" circles form each crust.
2.Press circles into muffin-pan cups, pushing crusts up to the rim, forming tartlet shells. Chill in freezer 5 to 10 minutes to firm up slightly. (This step helps shells hold their shape while baking.) 3.Fill any empty muffin cups with water so quiche bakes evenly. Bake 6 minutes, until set. Cool about 5 minutes on wire racks. Divide cheese and ham evenly among shells.
4.With fork, beat together milk, eggs, salt, and nutmeg. Pour mixture evenly over cheese and ham in shells. Do not overfill.
5.Bake 20 minutes, or until knife inserted in center comes out clean.
Transfer pans to wire rack and cool completely before refrigerating.
Carefully loosen quiches from pan using a small sharp-tipped knife.
Refrigerate up to 3 days or freeze to keep longer.
Copyright credit: 1996 by Parents Magazine © 1996 Lifetime Entertainment Services. All rights reserved.
Recipe by: www.Lifetimetv.com
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998