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
           -cheese
    2/3 c  Chopped salami or cubed
           -ham
    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