Holiday Appetizer Quiche Recipe
The holiday appetizer quiche is a delightful mini quiche preparation that is served in bite sized pieces. Prepared with a homemade crust with a ham and cheese filling with added green onions, the quiche is oven baked and comes out nice and moist.
Ingredients
CRUST
2 cups all-purpose flour
1 teaspoon salt
3/4 BUTTER FLAVOR all-vegetable shortening
5 tablespoons cold water
FILLING
2 cups (8 ounces) shredded Swiss cheese
2/3 cup chopped ham, crumbled cooked sausage, diced pepperoni or crumbled cooked bacon
3/4 cup thinly sliced green onions (including tops)
1/4 cup snipped fresh parsley
1 jar (4 ounces) diced pimientos, well drained
5 eggs
1 cup whipping cream
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
Directions
Heat oven to 400°F.
For crust, combine flour and salt in medium bowl.
Cut in shortening using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
Sprinkle with water, 1 tablespoon at a time.
Toss lightly with fork until dough forms ball.
Roll out dough to fit 15x10-inch jelly-roll pan.
Place dough in greased pan, folding edges under.
Flute edges.
Prick crust with fork.
For filling, sprinkle cheese, ham, onions, parsley and pimientos evenly over crust.
Beat eggs, cream, half-and-half, salt and pepper in medium bowl.
Pour over filled crust.
Bake at 400°F for 25 to 30 minutes or until set.
Cool 5 to 10 minutes.
Cut into 2 x1 1/2 inch pieces.
For crust, combine flour and salt in medium bowl.
Cut in shortening using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
Sprinkle with water, 1 tablespoon at a time.
Toss lightly with fork until dough forms ball.
Roll out dough to fit 15x10-inch jelly-roll pan.
Place dough in greased pan, folding edges under.
Flute edges.
Prick crust with fork.
For filling, sprinkle cheese, ham, onions, parsley and pimientos evenly over crust.
Beat eggs, cream, half-and-half, salt and pepper in medium bowl.
Pour over filled crust.
Bake at 400°F for 25 to 30 minutes or until set.
Cool 5 to 10 minutes.
Cut into 2 x1 1/2 inch pieces.
