Beef Quiche Hors d’oeuvres
Pastry for two 9-inch piecrusts
1 pound lean ground beef
1 teaspoon salt
3 cups shredded natural Swiss cheese
2/3 cup minced green onions
6 eggs, well beaten
2 ½ cups half and half or light cream
¾ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon red pepper
Paprika
Prepare pastry and roll in rectangle, 17 x 12 inches. Ease pastry into jelly roll pan; 
trim edges. Brown ground beef and drain well. Sprinkle 1-teaspoon salt over meat.
 Layer cheese, onion and ground beef in pastry-lined pan. Mix eggs, half and half,
 ¾ teaspoon salt, sugar and pepper; slowly pour over ground beef. Bake in 400-degree 
oven for 15 minutes. Reduce oven temperature to 300 degrees. Bake about 15 minutes 
longer or until knife inserted in center comes out clean. Sprinkle with paprika.
 Let stand 10 minutes before cutting. Cut into 1 ¼-inch squares. Serve warm. 
Yield: 96 Hors d’oeuvres.