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Makes 3½ dozen.


• 3/4 - 1 cup finely diced ham
• 3-4 tablespoons chopped canned green chiles
• 1/4 cup minced green onion
• 1 2/3 cups shredded Monterey jack cheese
• Pastry for a double-crust pie (homemade or purchased)
• 5 eggs
• 1 2/3 cups sour cream 

Cooking Directions

Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.

Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans.

Meanwhile, in a medium bowl, mix together ham, chiles, onion and cheese and divide equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth.

Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes.

Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks.

If made ahead, wrap cooled quiches airtight, and refrigerate overnight.

Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Serving Suggestions
Tender, cheesy and savory custards in flaky pastry shells make elegant finger food for any buffet —and can be made ahead and reheated.

Nutrition Facts
Calories 90 calories; Protein 3 grams; Fat 7 grams; Sodium 120 milligrams; Cholesterol 35 milligrams; Saturated Fat 3 grams; Carbohydrates 4 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit

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