3/4 - 1 cup ham, finely diced
3-4 tablespoons canned green chiles, chopped
1/4 cup green onion, minced
1 2/3 cups Monterey Jack cheese
Pastry for double-crust pie, (homemade or purchased)
1 2/3 cups sour cream
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.
Makes 3 1/2 dozen.
Also try serving along side Bacon and Mushroom Bite Size Quiche.