Source: National Pork Board

Tender, cheesy, and savory custards in individual pastry shells make an elegant appetizer.

Servings

1 cup Pork, ham, whole, lean, roasted, diced
4 tbsp Chile Peppers, green, dices, canned
0.25 fresh green onions , minced
1.67 cup Cheese, monterey jack, shredded
2 refrigerated pie dough (homemade or purchased)
5 eggs
1.67 cup Sour Cream
1 cooking spray

1 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.
2 Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans.
3 Meanwhile, in a medium bowl, mix together ham, chiles, onion, and cheese and divide equally among muffin cups.
4 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.