Ingredients
Makes about 6 dozen appetizers

Flaky Pastry
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon chili powder
1/3 cup butter or margarine -- cold
1/3 cup solid vegetable shortening
1 egg
cold water -- as required
Ham and Green Chile Filling
3/4 cup cooked ham -- finely diced
3 tablespoons chopped green chiles
1/4 cup chopped green onions -- including tops
1 1/2 cups shredded Monterey jack cheese

Filling Topping
2 eggs
3/4 cup sour cream

Preparation
Flaky Pastry
Combine flour, salt and chili powder. Cut in firm butter and solid vegetable shortening until mixture resembles fine crumbs. In a small bowl, beat egg and enough water to make 1/4 cup.

Add to flour mixture, 1 tablespoon at a time, mixing until dough holds together. Shape into a ball.

On a floured board, roll dough 1/16-inch thick. Cut into 2-inch circles, re-rolling scraps to make
about 72 circles. Fit into bottoms and partway up sides of 1 3/4-inch muffin cups.

Ham and Green Chile Filling
Mix diced ham, chiles and green onions. Add shredded cheese, mixing well. Place a heaping teaspoon of the filling in each prepared muffin cup.

Filling Topping
Beat eggs lightly; beat in sour cream until smooth. Spoon about 1 teaspoon of the egg mixture into each cup.

Bake in a 375F oven until tops are lightly browned (about 20 minutes). Let cool for 5 minutes; then tip quiches out of pans. Serve warm or at room temperature. If made ahead, let cool completely, wrap airtight, and refrigerate until next day; to reheat, spread quiches in a single layer in a shallow pan and place in a 350F oven until hot (about 10 minutes).