INDIVIDUAL QUICHE LORRAINE

1 1/2 of a 10- or 11-oz size pkg piecrust mix
1 egg white, slightly beaten
1 (1 3/8 oz) envelope dry onion soup mix
3 tablespoons flour
2 pkg (9-oz size each) frozen creamed spinach, thawed
1/2 lb (1 2/3 cups) boiled or cooked ham, cut into 1/4-inch cubes
1/2 lb natural Swiss cheese, grated (2 cups), divided use
1 whole egg
1 egg yolk
2/3 cup light cream
watercress (for garnish)

Prepare piecrust mix as package label directs. Form into ball, then divide into 6 pieces. On lightly floured surface, roll each pastry piece into a
6 1/2 inch circle. Use each circle to line a 5-inch fluted tart pan, pressing pastry evenly to bottom and sides of pan; trim. Lightly brush each shell with egg white. Refrigerate.

Preheat oven to 375 degrees F.

In bowl, blend onion soup mix with flour. Add spinach, ham, and 1 cup cheese; mix well.

In small bowl, beat whole egg, yolk, and cream.

Spoon spinach mixture into pastry shells. Top with remaining cheese. Spoon on egg mixture.

Bake 30 to 35 minutes, or until tops are golden brown. Let cool slightly. While warm, loosen edges of tarts with tip of paring knife. Carefully turn out tarts.

Serve warm, garnished with watercress.

Makes 6 servings
Source: McCall's Great American Recipe Cards; 1971 edition.
Card #14c Sundays At Homes - Individual Quiche Lorraine