Ham Quiche & Cornmeal Quiche Shells (below)

1/3 cup shredded mozzarella cheese
1 medium green onion, finely chopped (1 tablespoon)
2 eggs
1/3 cup milk
1/4 teaspoon salt
6 drops red pepper sauce
2 tablespoons finely chopped fully cooked ham

Microwave Cormeal Quiche Shells. Sprinkle cheese and onion in shells. Beat eggs, milk, salt and pepper sauce with fork in 2-cup microwavable measuring cup. Stir in ham. Microwave uncovered on Medium-High (70%) 3 to 4 minutes, stirring after 1 minute, until warm. Stir; pour into shells. Place shells on upside-down microwavable saucers in microwave oven. Microwave uncovered on Medium-High 4 to 5 minutes, rotating dishes 1/2 turn after 2 minutes, until center is almost set. Cover loosely and let stand on flat, heatproof surface 3 minutes.

Cornmeal Quiche Shells

1/3 cup all-purpose flour
1 tablespoon plus 1 teaspoon cornmeal
1/8 teaspoon salt
1 teaspoon plus 2 teaspoons shortening
5 to 6 teaspoons water

Mix flour, cornmeal and salt in small bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives. Sprinkle in water, tossing with fork until all flour is moistened and pastry cleans side of bowl. Gather pastry into a ball. Divide in half. Press firmly against bottom and side of two 10-ounce microwavable quiche dishes or custard cups. Prick botton and side thoroughly with fork. Place dishes on upside-down microwavable saucers in microwave oven. Microwave uncovered on High 2 minutes; rotate dishes 1/2 turn. Prick any bubbles with fork. Microwave 1 minute 30 seconds to 3 minutes longer or until pastry appears dry and flaky.