| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Lifetime, Tv |
1 |
Servings |
INGREDIENTS
| 1 |
|
Pie crust, refrigerated |
| 2/3 |
c |
Jarlsberg cheese |
| 3 |
oz |
Ham, diced |
| 3/4 |
c |
Milk |
| 4 |
|
Eggs |
| 1/4 |
t |
Salt |
| 1 |
ds |
Ground nutmeg |
INSTRUCTIONS
1998
Heat oven to 375 degrees. Grease muffin pan with nonstick cooking
spray. Roll each pie crust into a 12" circle. Using a round cookie
cutter or the rim of a drinking glass, cut eight 3" to 3 1/2" circles
form each crust. 2.Press circles into muffin-pan cups, pushing crusts
up to the rim, forming tartlet shells. Chill in freezer 5 to 10
minutes to firm up slightly. (This step helps shells hold their shape
while baking.) 3.Fill any empty muffin cups with water so quiche bakes
evenly. Bake 6 minutes, until set. Cool about 5 minutes on wire racks.
Divide cheese and ham evenly among shells. 4.With fork, beat together
milk, eggs, salt, and nutmeg. Pour mixture evenly over cheese and ham
in shells. Do not overfill. 5.Bake 20 minutes, or until knife inserted
in center comes out clean. Transfer pans to wire rack and cool
completely before refrigerating. Carefully loosen quiches from pan
using a small sharp-tipped knife. Refrigerate up to 3 days or freeze
to keep longer. Copyright credit: 1996 by Parents Magazine © 1996
Lifetime Entertainment Services. All rights reserved. Recipe by:
www.Lifetimetv.com Posted to MC-Recipe Digest by Barb at PK
<abprice@wf.net> on Apr 30,
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