Real men do eat quiche; especially these mini ones. Full of rich, delicious flavor and so easy to make and eat.

Quiche Lorraine Tarts
Recipe type: Appetizers
Serves: 44
  • 1 package pie crust mix
  • 1 Tablespoon poppy seeds
  • 1 1/3 Cups coarsely shredded Swiss cheese
  • 2/3 Cup chopped salami or cubed ham
  • 1/3 Cup sliced green onions
  • 4 eggs, slightly beaten
  • 1 1/3 Cups sour cream
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Into each pastry shell, pour about one tablespoon of sour cream mixture.
  5. Bake 20 to 25 minutes until lightly browned. Cool in pan 5 minutes.
  6. May be cooled, wrapped in foil and then frozen. To serve, reheat in 350 degrees F oven for 10 minutes.
Yield: 36 tarts [*Note: Makes approximately 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.

From: "Celebrate San Antonio - A Cookbook"

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