Quiche lorraine tarts
Quiche Tarts Cheese Eggs
Last updated 6/12/2012 12:57:02 AM. Recipe ID 19423. Report a problem with this recipe.
Title: Quiche lorraine tarts
Categories: Cheese, Eggs, Meats, Check
Yield: 1 Servings
1 pk Pie crust mix
1 tb Poppy seeds
1 1/3 c Coarsely shredded Swiss
2/3 c Chopped salami or cubed
1/3 c Sliced green onions
4 Eggs, slightly beaten
1 1/3 c Sour cream
1 ts Salt
1 ts Worcestershire sauce
-Preheat oven to 375F.
Prepare pastry for 2 crust pie as directed on package, stirring in
poppy seeds. Roll pastry 1/16 inch thick on lightly floured board
and cut into 3-inch rounds. Fit rounds into 2 1/2 inch muffin pans.*
In a bowl, combine cheese, salami and onion. Spoon cheese mixture
into pastry shells. In another bowl, combine eggs, sour cream, salt,
and Worcestershire sauce. Into each pastry shell, pour about one tbsp
of sour cream mixture. Bake 20 to 25 minutes until lightly browned.
Cool in pan 5 minutes. May be cooled, wrapped in foil and then
frozen. To serve, reheat in 350F oven for 10 minutes. Yield: 36 tarts
[*Note: Made approx. 44 miniature tarts. Reheats well in
microwave. In conventional oven: Unwrap. If still
frozen or partially frozen, will take 15 minutes or
thereabouts, at 350 F, to reheat. K.B.] From: "Celebrate San
Antonio - A Cookbook" by the San Antonio
Junior Forum, 1986. ISBN 0-961917-0-0 Posted
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