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A to Z Recipes Newsletter
August 24, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Good morning and welcome to your Wednesday edition of A to Z Recipes.
Linda is still taking a break but should be back soon. We miss her but hope
she gets plenty of rest. I have such a surprise for everybody today. Stay with
me here...
The internet is an amazing thing, you know? You can find just about anything you
could want on the net (including a newsletter like this!). Some folks do all
their shopping on the net. Others operate their day-to-day business using it. I
have lots of fun here, and I'd like to think I've used it to do some good.
There's a huge pay-off when you do what I do, too. No, not financial, because I
have not channeled much of my efforts toward turning a buck. The reward is the
friends I have gained. One of them is having a very special day today...
Charlie in Mobile, Alabama is having a birthday!
And he's why I get up early and stay awake late. You see,
Charlie is a major reason why A to Z Recipes has continued
all these years. He offers me emotional support that keeps my head on straight
and my attention focused on the goodness in the world. He and his lovely wife
Mavis are great friends to my family. Charlie
enjoys cooking and makes the meanest cheesecake (we can personally vouch for
that!). I wish the best of days for this thoughtful, generous, and humble man.
Won't you join me by sending him a personal wish at the
A to Z Recipes Discussion
Forum? Thanks!
Friday is the deadline for our monthly theme topic Sensational Salads. If
you have yet to do so, please send your recipes using the link found in the
Monthly Theme section (and read about how to send recipes for posting).
The theme issue will be posted Sunday, September 4th.
OK, everybody, now for your surprise...
QUICHE! Even the sound of the word, as it rolls off the tongue, and leaves the lips,
makes the mouth water. Yes, we have QUICHE! But the best part of this issue is its
author. Our very own Barbara from Chula Vista, California, sends this delightful issue
your way. She knows Linda is taking a well-deserved break and has spent hours searching
through her files on this worthy topic. I am most grateful to her. If I had to contend with all she
does physically (and without a complaint!), I would have been napping. Or reading. Or
nothing. Thanks, Barbara! I know everyone (including Charlie!)
will enjoy the recipes and quiche goodies you've shared.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
"Dear God, please help me to see how you want to use all the trials that come my way to help me grow and change my life for the better. And please help me never to
waste my pain but to invest it wisely in my own growth and in making me a more effective helper to other fellow strugglers. Thank you for hearing and answering my
prayer. Gratefully in Jesus' name, amen."
<:))))<><
Help make us NUMBER ONE !
Quiche
Although quiche is now a classic dish of French cuisine, quiche actually
originated in Germany, in the medieval kingdom of Lothringen, under German rule,
and the French later renamed Lorraine. The word 'quiche' is 'quiche' is from the German
word 'Kuchen', meaning cake.
The original 'quiche Lorraine' was an open pie with a filling consisting of an
egg and cream custard with smoked bacon. It was only later that cheese was added
to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust
was originally made from pie dough, but that has long since evolved into a
short-crust or puff pastry crust.
Quiche became popular in England sometime after the Second World War, and in the
U.S. during the 1950's. Because of its primarily vegetarian ingredients, it was
considered a somehow 'unmanly' dish, - "real men don't eat quiche." Today, one
can find many varieties of quiche, from the original quiche Lorraine, to ones
with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be
served as an entree, for lunch, breakfast or an evening snack.
What can be served with quiche? The French hostess always adds a green salad.
And fried potatoes. Always!
Help make us NUMBER ONE !
Sensational Salads
Here's the scoop on the current theme:
Whether it's a concoction of fresh salad greens and your tasty homemade dressing, or a sumptuous mixture of seafood, not much pleases more people than a tasty
salad. I love seafood salads, as well as those delicious fruit or pasta salads. And who can resist a plate of crisp lettuce mixed with fresh vegetables and a garlicky
vinnaigrette? What is your secret recipe for a meal-sized or side salad? Is your potato salad a hit at family gatherings? How about a Waldorf salad using crisp,
fresh fruits? Send us those family keepers for Sensational Salad recipes for all to share here at A to Z Recipes. Make sure to view the rules section to
ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Sensational
Salads
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes
protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Sensational Salads has a deadline of August 26, 2005, and will be posted on September 4, 2005.
Please use this email link to submit a recipe for theme recipes: Sensational
Salads
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Show your support by voting for this ezine.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
Help make us NUMBER ONE !
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BE CAREFUL WHAT YOU ORDER!
A man goes into a restaurant, sits down at a table and when the comely waitress
asks for his order, says, "I want a quickie".
She slaps his face and says, "Now would you please give me your order?"
Again, he say, "I want a quickie." She slaps him again and says, "I'll give you
one last chance; what do you want?"
Someone from the next table leans over and say quietly to the man, "I think it's
pronounced quiche."
Who Eats Quiche?
Real Programmers don't eat quiche.
In Fact, real programmers can't even spell quiche. They eat Twinkies.
Real men do not eat quiche.
They do not eat anything that they cannot spell.
Young children do not eat quiche.
They will not eat any pie that is not sweet.
That leaves teenagers and they will
eat anything that they do not have to cook.
Don't Squat With Yer Spurs On, A Cowboy's Guide To Life
There's two theories to arguin' with a woman. Neither one works.
If you find yourself in a hole, the first thing to do is stop diggin'.
If you get to thinkin' you're a person of some influence, try orderin' somebody
else's dog around.
Good judgment comes from experience, and a lot of that comes from bad judgment.
Always drink upstream from the herd.
If you're ridin' ahead of the herd, take a look back every now and then to make
sure it's still there.
When you give a lesson in meanness to a critter or a person, don't be surprised
if they learn their lesson.
The best way to have a quiche for dinner is to make it up and put it in the oven
to bake at 325 degrees. Meanwhile, get out a large T-bone, grill it, and when
it's done, eat it. As for the quiche, continue to let it bake, but otherwise ignore
it.
Always take a good look at what you're about to eat. It's not so important to
know what it is, but it's critical to know what it was.
The quickest way to double your money is to fold it over and put it back in your
pocket.
Never miss a good chance to shut up.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
APPLE-BACON QUICHES IN PASTRY TART SHELLS
Quiche Pastry Tart Shells
2 1/4 cups sifted flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold milk
Combine flour and salt. Cut in shortening until particles are size of peas.
Sprinkle with about 5 tablespoons cold milk, adding just enough to make a stiff
dough. Shape into 6 balls. Roll out on lightly floured board to 6 inch circles
and fit into 6 (5 inch) tart pans. Fold edges under and build up a high fluted
rim.
Apple-Bacon Quiche
5 eggs
1 tablespoon butte OR margarine
1 cup diced Canadian bacon
2 cups thinly sliced, unpeeled red Delicious apples ** See note.
1 tablespoon flour
1 2/3 cups half and half
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon caraway seeds
1/2 teaspoon dry mustard
1 cup shredded Swiss cheese
Prepare tart shells. Pierce all over with fork tines. Separate 1 egg. Beat egg
white lightly and brush over bottom and sides of shells.
Bake below center of oven at 425 degrees 15 minutes. Meanwhile melt butter and
saute bacon 1 minute. Add apple slices, cover, and cook about 10 minutes, until
apples are almost translucent. Beat remaining whole eggs with the remaining egg
yolk. Add flour, half and half, salt, nutmeg, caraway seeds and dry mustard and
mix well. Sprinkle the cheese evenly among the tart shells, top with apples and
bacon. Pour egg mixture into shells. Bake at 375 degrees about 30 minutes, or
until set in center. Cool to lukewarm before cutting.
Makes 6 servings.
Source: The Los Angeles Times 1975
Note: I peel my apples.
LIZ'S TOMATO QUICHE
1/2 pound Gruyere cheese, shredded
1 (9 inch) unbaked pastry shell
3 tomatoes, peeled, chopped, and drained
3 tablespoons instant minced onion
3 tablespoons hot water
Salt, pepper to taste
1 teaspoon basil
2 eggs
3/4 cup milk
2 tablespoons grated Parmesan cheese
Scatter Gruyere cheese over pastry shell. Spread a layer of tomatoes over
cheese. Add onion, which has been soaked in hot water until softened. Season to
taste with salt and pepper and add basil. Beat eggs and milk together and pour over
tomatoes. Sprinkle on Parmesan cheese. Bake at 350 degrees 45 minutes, or until
done.
Makes 6 to 8 servings.
Source: The Los Angeles Times
ELEGANT QUICHE
1 onion, chopped
1 tablespoon butter OR margarine
Dash thyme
1 bay leaf
5 ounces bacon, chopped
5 eggs
2 egg yolks
1 cup half and half
Dash nutmeg
1/3 pound Swiss cheese, shredded
Saut?© onion in butter. Add thyme and bay leaf. Remove bay leaf. Cook bacon until
crisp, then drain. Blend together eggs, yolks, half and half, and nutmeg. Place
bacon, onion and cheese in Pastry Shell. Cover with egg mixture. Bake at 350
degrees 35 to 40 minutes, or until knife inserted near center comes out clean.
Makes 6 servings.
Source: The Los Angeles Times 1970
QUICHE DAUPHINE
1/4 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon rosemary
1/2 teaspoon garlic powder
1/2 pound chicken livers
1/4 cup diced onion
2 tablespoons oil
1/4 cup white wine
1/2 cup sliced water chestnuts
4 eggs
2 cups whipping cream OR milk**See note.
1 (10 inch) baked pastry shell
1 cup shredded Gruyere cheese
Combine flour, salt, white pepper, rosemary, and garlic powder. Dredge chicken
livers in flour mixture. Saut?© onion in oil until tender, add and gently
stir-fry livers.
Stir in wine and cook until liquid is absorbed, stirring constantly. Remove from
heat. Add water chestnuts. Beat eggs and whipping cream together. Fill pie shell
with chicken liver mixture. Pour egg mixture over livers. Sprinkle top with cheese.
Bake at 300 degrees 1 hour and 15 minutes.
Makes 6 servings.
Source: The Los Angeles Times 1970
**Note: I use half and half.
BAY SCALLOPS QUICHE
Pastry for a 1 crust 9 inch pie
1 tablespoon butter
1 tablespoon chopped celery
1 tablespoon chopped onions
3/4 pound bay scallops
2 tablespoons finely chopped parsley
2 tablespoons sherry
4 eggs, lightly beaten
1 cup milk
1 cup cream
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper
Preheat the oven to 375F.
Line a 9 inch pie plate with pastry and line the pastry with foil. Add dried
beans to weight the bottom down and bake 30 minutes. Remove the foil and beans.
Melt the butter in a skillet and saut?© the celery and onions until wilted. Add
the scallops and cook over high heat until any liquid has evaporated. Stir in
the parsley and sherry.
Sprinkle the inside of the baked pastry shell with the scallops mixture.
Combine the eggs, milk, cream, nutmeg, salt and pepper and strain over the
mixture in the pie shell.
Bake 45 minutes, or until knife inserted 1 inch from the pastry edge comes out
clean. Cut into wedges and serve immediately.
Makes 6 servings.
Source: The New York Times 1990
EGG AND SPINACH PIE
6 Servings
Pastry for a 1 crust 8 inch pie
1 pound spinach, cooked
4 eggs
1 cup sour cream
3/4 cup soft bread crumbs
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
Preheat the oven to 375 F.
Line a pie plate with the pastry and line the pastry with foil. Add dried beans
to weight the bottom down and bake for 30 minutes. Remove the foil and beans.
Coarsely chop the spinach and drain well. Spread over the baked pie shell. Break
the eggs over the spinach and cover with sour cream.
Toss the crumbs in the butter and cheese and sprinkle over the top. Bake until
the eggs are set, about 15 minutes.
Source: The New York Times 1990
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BROCCOLI-SALMON QUICHE
1 (9 inch) Pastry Shell
1 tablespoon vegetable oil
1 1/2 cups chopped broccoli
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1/2 cup (2 ounces) shredded Swiss cheese
1 cup flaked canned or cooked salmon (5 ounces)** See note.
3 eggs, beaten
1 1/4 cups milk
1 teaspoon dried leaf tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat oven to 425 F.
Place piece of foil inside pastry shell; partially fill with uncooked beans.
Bake 10 minutes. Remove foil and beans; continue baking 5 minutes or until
lightly browned.
Let cool.
Reduce oven temperature to 375 F.
Heat oil in medium skillet over medium heat. Add broccoli, onion and bell
pepper; cook and stir 3 to 4 minutes or until crisp tender. Set aside to cool.
Sprinkle cheese over bottom of pastry shell. Arrange salmon and vegetables over
cheese.
Combine eggs, milk, tarragon, salt and pepper in medium bowl. Pour over salmon
and vegetables.
Bake 35 to 40 minutes or until filling is puffed and knife inserted in center
comes out clean. Let stand 10 minutes before cutting.
Makes 6 servings.
**Note: I have used smoked salmon instead of canned or fresh and it turned out
well.
Source: A friend
ONION QUICHE WITH MINT SEASONING
2 tablespoons butter
1 large Spanish onion, thinly sliced
1 tablespoon chopped fresh parsley
2 eggs
1 egg yolk
2 fresh mint leaves, chopped
1 teaspoon chopped fresh chives
1 cup heavy cream
1 cup grated Cheddar cheese
Pie crust for 9 inch pie
beaten egg
Preheat oven to 375 F. Prick bottom of pie crust with fork and brush on beaten
egg. Set aside
Melt butter in skillet over medium heat. Add onion and parsley; cover and cook
15 minutes.
Remove cover and continue cooking 4 to 5 minutes.
Meanwhile, mix eggs and additional yolk together in small bowl. Add mint, chives
and cream: whisk everything together and season generously.
When onions are nicely browned, transfer to bottom of quiche crust. Top with
cheese.
Pour egg mixture over cheese and place quiche on cookie sheet: bake in oven for
35 minutes.
Source: A friend
EGGPLANT QUICHE
2 tablespoons vegetable oil
1 eggplant, peeled and diced
2 garlic cloves, smashed and chopped
1 zucchini, diced
1 cup canned tomatoes, drained and chopped
1/2 teaspoon tarragon
1 tablespoon sweet basil
1 cup grated Emmenthal cheese **See note.
1 egg
2 egg yolks
1 cup heavy cream
Pie crust for 9 inch pie
Salt and black pepper to taste
pinch of nutmeg
pinch of cayenne pepper
Preheat oven to 375 F. Prick bottom of dough with fork and let it rest 1 hour.
Meanwhile, heat oil in skillet over medium heat. Add eggplant, garlic and
zucchini; season well. Cook 15 minutes.
Stir in tomatoes and continue cooking another 15 to 20 minutes.
Add tarragon and basil; mix in 1/2 cup of cheese. Cook 2 minutes and correct
seasoning.
Pour filling into pie shell and set quiche on cookie sheet.
Place whole egg and additional yolks in bowl. Add nutmeg, cayenne pepper, salt
and black pepper to taste. Pour in cream and whisk well.
Pour egg mixture into pie shell and carefully mix with fork to help liquid drain
to bottom.
Top with remaining cheese and bake 35 minutes in oven.
Let stand several minutes before slicing.
Source: My sister-in-law.
**Note: If you are unable to obtain Emmenthal cheese than any mild cheese will
do.
Help make us NUMBER ONE !
LOW-FAT CHICKEN/BROCCOLI QUICHE
1 1/2 cups cooked broccoli, chopped
1 1/2 cups cooked chicken, diced
1 small can chopped mushrooms, drained
1 cup Lite Ricotta cheese
1/2 cup low-fat plain yogurt
1 whole egg plus 1 egg white
4 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1/8 teaspoon nutmeg
Mix chicken, broccoli, and mushrooms together and sprinkle into a 9 inch pie
pan, which has been sprayed with Pam, saving some of the mixture for the top.
Put remaining ingredients in a blender and blend until smooth. Pour over chicken
mixture in pie pan. Top with the reserved chicken mixture.
Bake at 350 degrees for 30 to 45 minutes, or until a knife inserted in the
center comes out clean. Let stand 15 minutes before slicing.
Yield: 4 servings, about 350 calories per serving.
Source: Cooks.com
Help make us NUMBER ONE !
CRUSTLESS SPINACH QUICHE
1 package (10 oz.) frozen chopped spinach
8 ounces part-skim mozzarella cheese, grated
4 eggs plus 2 egg whites, lightly beaten
OR 1 1/2 cups of egg substitute
4 teaspoons grated onion
1/2 teaspoon nutmeg
salt and pepper to taste (optional)
Nonstick vegetable cooking spray
Preheat the oven to 350 degrees.
Place spinach in colander to thaw; press out all moisture.
Mix spinach with cheese, eggs, onion, nutmeg, salt, and pepper. Transfer to an 8
inch pie plate coated with vegetable spray. Bake 30 minutes or until knife
inserted in center comes out clean. Serve hot or cold.
6 servings/Serving size: 1/6 pie.
Exchanges: 550 calories and include: 2-3 Starch servings, 1-3 meat or meat
substitute servings, 1-3 Vegetable servings, 1 Fruit serving, 1-2 Fat servings.
Total Fat: 20g; Total Carbohydrate: 45g Protein: 33g.
Source: The American Diabetes Association
Help make us NUMBER ONE !
BACON AND EGG "QUICHE" FOR TWO
This is something I came up with as a result of modifying and testing (yummy
part, lol) a tart recipe I had in my files. I used the little aluminum pans from
frozen pot pies as the "mold" but the original recipe gave other options, which I have
included. I have taken liberties in calling this a "quiche" recipe, as it is
actually a "tart" recipe. The second recipe listed is also one I played around with until I got
what I wanted. It is great as listed, or as a dip, and with either cheese
product. ~Maggie
Serves 2
1/2 (11 ounce) package pie crust mix
4 slices bacon, fried and crumbled
1/2 cup shredded Cheddar cheese
2 eggs
2 tablespoons milk
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
Preheat oven to 425 degrees F (220 degrees C).
Prepare pastry for a one crust pie as directed on package. Divide pastry in
half, saving half for another use (maybe next recipe?). Divide remaining half
into 2 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered
board with a floured, cloth covered rolling pin. Fit pastry over backs of large
(3 x 1 1/2 inch) muffin cups (I used pans from frozen pot pies), or 6-ounce custard cups;
make pleats so pastry will fit closely. If using individual pie pans or tart
pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface.
Place tarts on an ungreased cookie sheet.
Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully
remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
In small bowl, mix eggs and milk.
Place 1/2 bacon in the bottom of each pastry cup. Sprinkle cheese over the meat,
making slight well in centers. Pour 1/2 egg-milk mixture into each cup. Sprinkle
with nutmeg and pepper. Place tarts on an ungreased cookie sheet.
Bake until eggs are soft cooked, about 15 to 20 minutes.
Source: I modified and tested a recipe found on internet.
CRAB AND CREAM CHEESE TARTS/MINI-QUICHES OR DIP
Serves 2
Ingredients :
1/2 (11 ounce) package pie crust mix
4 oz Pkg Cream Cheese, softened*
4 oz Backfin crabmeat
1/2 tsp Milk
1 tsp Chopped onion
1/4 tsp Horseradish
1 oz Slivered almonds
Salt
Pepper
Method :
Preheat oven to 425 degrees F (220 degrees C).
Prepare pastry for a one crust pie as directed on package. Divide pastry in
half, saving half for another use. Divide remaining half into 2 equal parts.
Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured,
cloth covered rolling pin. Fit pastry over backs of large (3 x 1 1/2 inch)
muffin cups (I used pans from frozen pot pies), or 6-ounce custard cups; make pleats so pastry
will fit closely. If using individual pie pans or tart pans, cut circles 1 inch
larger than inverted pans, and fit into pans. Prick surface. Place tarts on an
ungreased cookie sheet.
Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully
remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
Blend together all ingredients except almonds and place in prepared crust**
(salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until
slightly browned on top.
Makes 1 cup filling. Double recipe for dip.
*Can replace cream cheese with equal amount of cheddar cheese spread
**Can place in shallow baking dish and proceed as directed for use as dip with
crackers
Help make us NUMBER ONE !
APPETIZER MINI-QUICHES
Flaky Pastry
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon chili powder
1/3 cup solid vegetable shortening
1 egg
Cold water--as needed
Ham and Green Chile Filling
3/4 cup cooked ham--finely diced
3 tablespoons chopped green chiles
1/4 cup chopped green onions including tops
1 1/2 cup shredded Monterey Jack cheese
Filling Topping
2 eggs
3/4 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 1/4 cup. Add to flour mixture, 1 tablespoon 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,
re-rolling scraps to make about 72 circles. Fit into bottoms and partway up
sides of 1 3/4 inch muffin cups.
Prepare Ham and Green Chile Filling:
Mix diced ham, chiles and green onions. Add shredded cheese, mixing well.
Place a heaping teaspoon of the filling in each prepared muffin cup
Prepare Filling Topping:
Beat eggs lightly; beat in sour cream until smooth. Spoon about 1 teaspoon 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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Quiches and Savory Tarts
Quick & Easy Series
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The Best 50 Quiche Recipes
The Best 50 Series
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Kaiser Noblesse 9-1/2-Inch Quiche Pan with Removable Base
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Nordic Ware Quiche Tart Pan
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CorningWare Creations 10-Inch Quiche Dish, Denim
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OXO Good Grips 3-Quart Mixing Bowl
Perfect for mixing dough and filling
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