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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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When I need a festive finger food, this quiche recipe's the one I reach for. With cheese in both the crust and the filling, eating one naturally leads to another. Ingredients:
1/2 cup butter |
1 jar (5 ounces) process sharp cheese spread |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons water |
filling: |
1 egg |
1/2 cup milk |
1/4 teaspoon salt |
1/2 cup finely chopped ham |
1/2 cup shredded monterey jack cheese |
Directions:
1. In a small bowl, cut butter and cheese spread into flour until well blended. Add water and toss with a fork until a ball forms. Refrigerate for 1 hour. Press tablespoonfuls onto the bottom and up the sides of greased miniature muffin cups.
2. In a bowl, beat the egg, milk and salt. Stir in ham and cheese. Spoon a rounded teaspoonful into each shell. Bake at 350° for 30 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 2 dozen.
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