viernes, 5 de junio de 2015

{Ham and Swiss Quiche Cups}

Ham and Swiss Quiche Cups
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Makes: 18 servings Serving Size: 1 mini quiche Yields: 18 mini quiches Prep: 50 mins Chill: 1 hr Bake: 20 mins 375°F

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Ham and Swiss Quiche Cups

1 recipe Pastry for a Double-Crust Pie
3 eggs. lightly beaten
1 1/2 cups whole milk
6 tablespoons sliced green onions (3)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup diced cooked ham
1 cup shredded Swiss or fontina cheese (4 ounces)

Prepare Pastry for a Double-Crust Pie. Cover and chill about 1 hour or until pastry is easy to handle.
Preheat oven to 375 degrees 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, green onions, salt, and pepper. Ladle egg mixture into pastry-lined muffin cups, filling each about three-fourths full. Sprinkle with ham.
Bake for 20 minutes or until a knife inserted near centers comes out clean. Sprinkle tops of quiches with cheese. Let stand in muffin cups for 10 minutes. Using a sharp knife, carefully loosen sides. Carefully remove from muffin cups; serve warm.
From the Test Kitchen

Make Ahead
Prepare as directed; cool completely. Place quiches in a single layer in an airtight container. Seal and chill for up 24 hours. Or label and freeze for up to 1 month. To serve, if frozen, thaw at room temperature for 15 minutes. Preheat oven to 350 degrees F. Place in a shallow baking pan. Bake for 15 to 18 minutes or until heated through.
Pastry for a Double-Crust Pie


2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/4 cup butter, cut up, or shortening
1/2 cup ice water

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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