Quiche Lorraine Tarts

Prepare pastry for 2 crust pie as directed on package, stirring in poppy seeds. Roll pastry 1/16 inch thick on lightly floured board and cut into 3-inch rounds. Fit rounds into 2½ inch muffin pans.* In a bowl, combine cheese, salami and onion. Spoon cheese mixture into pastry shells. In another bowl, combine eggs, sour cream, salt, and Worcestershire sauce. Into each pastry shell, pour about one tbsp of sour cream mixture. Bake 20 to 25 minutes until lightly browned. Cool in pan 5 minutes. May be cooled, wrapped in foil and then frozen. To serve, reheat in 350F oven for 10 minutes. Yield: 36 tarts [*Note: Made approx. 44 miniature tarts. Reheats well in microwave. In conventional oven: Unwrap. If still frozen or partially frozen, will take 15 minutes or thereabouts, at 350 F, to reheat. K.B.] From: "Celebrate San Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo

From: Karin Brewer Date: 03-24-94

Your Quiche Lorraine Tarts is ready. Bon appetit!