Ham and Green Chile Bite Size Quiche

Tender, cheesy and savory custards in flaky pastry shells make elegant finger food for any buffet —and can be made ahead and reheated.

Recipe Ingredients:

3/4 to 1 cup finely diced ham
3 to 4 tablespoons chopped canned green chiles
1/4 cup minced green onion
1 2/3 cups shredded Monterey jack cheese
Pastry for a double-crust pie (homemade or purchased)
5 large eggs
1 2/3 cups sour cream

Cooking Directions:

1. Heat oven to 375°F (190°C).
   
2. On a lightly floured board, roll out the pastry dough 1/16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans.
   
3. Meanwhile, in a medium bowl, mix together ham, chiles, onion and cheese and divide equally among muffin cups.
   
4. In large bowl, beat together eggs, add sour cream and stir until smooth.
5. Spoon about 1 tablespoon into each muffin cup.
   
6. Bake until puffed and light brown, 20 to 25 minutes. Cool in pans 5 minutes; lift out.
   
7. Serve warm or let cool on wire racks.
   

Makes 3 1/2 dozen.

Tip: Can be made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350°F (175°C) oven for about 10 minutes.

Recipe provided courtesy of Pork, Be Inspired®.