Quiche lorraine tarts

Yield: 1 servings

Measure Ingredient
1 pack Pie crust mix
1 tablespoon Poppy seeds
1⅓ cup Coarsely shredded Swiss cheese
⅔ cup Chopped salami or cubed ham
⅓ cup Sliced green onions
4 eaches Eggs, slightly beaten
1⅓ cup Sour cream
1 teaspoon Salt
1 teaspoon Worcestershire sauce
\N \N Preheat oven to 375F.

Prepare pastry for 2 crust pie as directed on package, stirring in poppy seeds. Roll pastry 1/16 inch thick on lightly floured board and cut into 3-inch rounds. Fit rounds into 2½ inch muffin pans.* In a bowl, combine cheese, salami and onion. Spoon cheese mixture into pastry shells. In another bowl, combine eggs, sour cream, salt, and Worcestershire sauce. Into each pastry shell, pour about one tbsp of sour cream mixture. Bake 20 to 25 minutes until lightly browned.

Cool in pan 5 minutes. May be cooled, wrapped in foil and then frozen. To serve, reheat in 350F oven for 10 minutes. Yield: 36 tarts [*Note: Made approx. 44 miniature muffins. Reheats well in microwave. In conventional oven: Unwrap. If still frozen or partially frozen, will take 15 minutes or thereabouts, at 350 F, to reheat.

K.B.] From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 From the files of Karin Brewer Submitted By KARIN BREWER On 01-03-95

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