Tender, cheesy and savory custards in flaky pastry shells make elegant finger food for any buffet —and can be made ahead and reheated.
- 1 cup ham (finely diced)
- 4 tablespoons green chiles (chopped)
- 1/4 cup green onion (minced)
- 1 2/3 cups monterey jack cheese
- pastry (for double-crust pie,, homemade or purchased)
- 5 eggs
- 1 2/3 cups sour cream
- Heat oven to 375 degrees F. 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. Meanwhile, in a medium bowl, mix together ham, chiles, onion and cheese and divide equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
- Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.