Quiche Tarts

Quiche, done in pie shells, muffin tins or in mini tarts, usually disappears quickly. I like the versatility of it as a main dish with a salad, maybe as a little appetizer, or on a buffet for a shower. You can use purchased tart shells and do these up very quickly. They can be frozen and reheated or just enjoy as they are for a packed lunch. I made these with a homemade pastry. I got this recipe from my friend Mary, many years ago.

Quiche filling:

• 1/2 cup crumbled farmer sausage or 1/4 cup real bacon bits
• 2 oz grated Swiss Cheese (or any other cheese, about 1- 1 1/2 cups)
• 3 Tbsp green onion, chopped
• 2 eggs
• 1 cup whipping cream (half and half works)
• 1/4 tsp salt
• 1/2 tsp dill dressing mix (or dried dill)
• 1 tsp sugar
• pinch pepper

1. Heat oven to 400 F. 
2. Sprinkle bottom of each tart with sausage, green onion and cheese.
3. Combine eggs with cream and seasoning and beat to blend, then fill unbaked tart shells to 3/4 full.
4. Bake for 20 - 25 minutes or until golden and toothpick test comes out clean. Baking time will vary according to size of quiche.

If you should choose to make this quiche in a regular pie shell, add one egg to the filling. Bake pie shell 10 minutes, fill and continue baking 30 minutes in bottom third of oven. Let stand for 10 minutes before serving.

Homemade pastry (if using) to make 24 medium size tarts (make ahead / they freeze well)

• 2 1/2 cups flour
• 1 cup shortening
• 1 1/2 tsp salt
• 6 Tbps ice cold water

1. Cut shortening into flour and salt until crumbly.
2. With fork, stir in water until it forms a ball.
3. Shape with a dusting of flour, cut in half and roll each half out thin to about a very large dinner plate.
4. Cut shells with extra large cookie cutter. The cutter should be a few inches larger than the bottom of the individual tart shell. I used a scalloped Tupperware cutter. Gather and re-roll left over scraps.

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