Cocktail Quiche

Ingredients

2 pie crust sticks
2/3 cup chopped salami
5-6 ounces shredded Swiss cheese
1/3 cup sliced green onion
4 Roberts Eggs
1 1/3 cups Roberts Sour Cream
1 teaspoon salt
1 teaspoon Worcestershire sauce

Preparation

Prepare pie crust sticks as directed on the package. Roll the dough 1/8 inch thick on lightly floured board and cut into 3 inch rounds. Fit rounds into muffin cups. Combine salami, cheese and onion; spoon into pastry-lined muffin cups. Beat eggs slightly; stir in sour cream, salt and Worcestershire sauce. Pour about 1 tablespoon sour cream mixture into each muffin cup. Bake at 375° for 20 to 25 minutes, or until lightly browned. Cool in pans 5 minutes before serving.

Yield: 3 dozen

Notes:

To prepare ahead, cool baked tarts and wrap in aluminum foil; refrigerate. At serving time, heat wrapped tarts in 350° oven about 10 minutes.