Mediterranean Artichoke Quiches

1 egg
1 teaspoon whole wheat pastry flour or all-purpose flour
1/4 cup half-and-half, light cream, or evaporated fat-free milk
1/4 teaspoon pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried rosemary, crushed
1/4 cup crumbled feta cheese (1 ounce)
2 tablespoons chopped red onion
2 tablespoons chopped pitted imported Greek olives
1/2 cup chopped canned artichoke hearts, well drained
1 recipe Orange Pastry Shells (recipe follows)
2 tablespoons finely shredded Parmesan cheese

Stir together egg; flour; half-and-half, cream, or milk; oregano;
rosemary; and pepper in a mixing bowl until smooth. Stir in artichokes
feta cheese, onion, and olives. Fill Orange Pastry Shells with mixture
(about 1 tablespoon each). Sprinkle with finely shredded Parmesan
cheese.

Bake in a 425 degree F. oven for 5 minutes; reduce oven temperature
to 350 degrees F. Bake 15 minutes more or until puffed and lightly
golden. Cool in pans for 5 minutes; transfer to wire racks. Cool. Serve warm or cool.

Makes 24.

Orange Pastry Shells:
Beat in a mixing bowl until smooth
1/2 cup butter, softened
4 oz. cream cheese or Neufchatel, softened
1-1/2 teaspoons finely shredded orange peel
2 tablespoons orange juice .

Gently stir in just until dough forms -
1-1/4 cups whole wheat pastry flour or all-purpose flour
1/2 teaspoon salt
Knead the dough with your hands, if necessary to blend in all the flour.
Cover with plastic wrap and refrigerate for 2 hours or until firm enough
to handle. Form pastry into twenty-four 1-inch balls; press each ball
into a 1-3/4-inch muffin cup, forming an even crust.

Make-Ahead Tip: Refrigerate pastry for Orange Pastry Shells,
covered with plastic wrap, for up to 3 days.

Nutritional facts per serving: calories: 82, total fat: 7g,
saturated fat: 4g, cholesterol: 27mg, sodium: 132mg,
carbohydrate: 5g, fiber: 1g, protein: 2g

Source: Better Homes and Gardens