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Tuesday, November 8, 2016

Mini-Quiches

Flaky Pastry: 
2 cups all-purpose flour
½ tsp salt
½ tsp chili powder
1/3 cup butter or margarine --cold
1/3 cup solid vegetable shortening
1 egg cold water --as required
Ham and Green Chile Filling:
¾ cup cooked ham --finely diced
3 tbsp chopped green chiles
¼ cup chopped green onions --including tops
1 ½ cups shredded Monterey jack cheese
Filling Topping: 
2 eggs
¾ cup sour cream
Prepare Flaky Pastry: Combine flour, salt and chili powder. Cut in firm butter and solid vegetable shortening until mixture resembles fine crumbs. In a small bowl, beat egg and enough water to make ¼ cup . Add to flour mixture, 1 tbsp at a time, mixing until dough holds together. Shape into a ball. On a floured board, roll dough 1/16-inch thick. Cut into 2-inch circles, rerolling scraps to make about 72 circles. Fit into bottoms and partway up sides of 1 ¾-inch muffin cups . Prepare
Ham and Green Chile Filling: Mix diced ham, chiles and green onions. Add shredded cheese, mixing well. Place a heaping tsp of the filling in each prepared muffin cup .
Prepare Filling Topping: Beat eggs lightly; beat in sour cream until smooth. Spoon about 1 tsp of the egg mixture into each cup
Bake in a 375 F oven until tops are lightly browned (about 20 minutes). Let cool for 5 minutes; then tip quiches out of pans. Serve warm or at room temperature. If made ahead, let cool completely, wrap airtight, and refrigerate until next day; to reheat, spread quiches in a single layer in a shallow pan and place in a 350 oven until hot (about 10 minutes). Makes about 6 dozen appetizers.

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