Little Swiss Quiches

This is the type of recipe I usually avoid because it takes three note cards to write out the instructions. Even drifting onto the back for a sentence or two can scare me off, haha. If there’s too much thinking, forget it. But this one is the type of dish you might serve at a cocktail party or gathering, and since we are approaching the holiday party season, I figured what the heck!? This actually sounds pretty easy, and the result would be a nice single serving quiche. Instead of using individual tart tins you could use mini muffin pans. Other variations of the filling of course include spinach, ham and bacon.

Little Swiss Quiches

1 tablespoon butter or margarine

1/3 cup minced, peeled onion

1 11 ounce package piecrust mix prepared according to package directions or pastry for a 2 crust pie

3 eggs

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup milk or light cream

2/3 cup shredded Swiss cheese

Heat oven to 425. In a small pan melt butter over moderate heat. Add onion & cook a few minutes, stirring occasionally, until soft. Roll out pastry half at a time to about 1/16 inch thick. Put eighteen 2 1/2 inch oval fluted rounds in tart pans. Press pastry gently into pans. Place pans on a baking sheet. Beat eggs in a medium size mixing bowl, then beat in salt, pepper, milk and cooked onion. Divide cheese among the lined pans and spoon 1 to 1 1/2 tablespoon of the egg mixture into each. Be careful not to overfill the pans or spill mixture over the edges. Place baking sheet in bottom half of oven and bake 10 minutes. Move to top half of oven and bake 5 to 7 minutes longer, until filling is puffed, lightly browned & firm. Carefully remove quiches from pan and put on a wire rack to cool for a few minutes. Serve warm. Makes about 18 quiches. They also may be frozen. Cut up mushrooms on top or use mushrooms & onions. Cut up mushrooms and use as fillings also – mix swiss cheese and mushrooms.

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