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APPETIZER QUICHETTES
Donna Deichen
Basic Tart Recipe, below 2 eggs, slightly beaten
% c. finely shredded Swiss 1 c. milk
cheese (2% oz.) ¼tsp.salt
1 T. butter or margarine Dash of pepper
1 sm. onion, finely chopped 1 /s tsp. ground nutmeg or ¼ tsp.
4 to 6 bacon slices, crisp- dry mustard
cooked, crumbled
Basic Tart Pastry:
½ c. butter or margarine, room 1 c. all-purpose flour
temperature
1 (3-oz.) pkg. cream cheese,
room temperature
Prepare Basic Tart Pastry; press each ball of pastry over bottom and
up side of a 1 ½ to 2-inch mini-muffin cups. Preheat oven to 450°. Divide
cheese evenly among pastry-lined pans, putting about ¾ teaspoon in
bottom of each. In a small skillet, melt butter or margarine. Add onion;
saute 2 to 3 minutes or until tender but not browned. Divide onion evenly
among tarts, then top evenly with bacon. In a 2-cup measuring cup,
beat eggs, milk, salt, pepper and nutmeg or mustard. Pour egg mixture
evenly into tarts. Bake 1 O minutes. Reduce oven temperature to 350°
and continue to bake 1 O more minutes. Let stand 5 minutes before
serving. If preparing ahead; cool. Package airtight; freeze up to 3
months. To reheat, bake frozen quichettes in a 450° oven, 10 minutes
or until heated through. Makes 40 quichettes.

HOT RYES
Kim Mccarter
1 c. finely grated Swiss cheese ¼ c. minced green onions or
¼ c. cooked and crumbled chives
bacon 1 tsp. Worcestershire sauce
1 (4½-oz.) can chopped ripe ¼ c. mayonnaise
olives Party rye bread
Mix together cheese, bacon, olives, chives, Worcestershire sauce and
mayonnaise. Spread on party rye or pumpernickel and bake at 375°
for 1 Oto 15 minutes or until browned. 'Note: These may be frozen after
baking and reheated. Thirty six hors d'oeuvres.

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