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Cornmeal Quiche Shells:- Mix 1/3 - cup all-purpose flour, 1 tablespoon plus 1 teaspoon cornmeal and 1/3 teaspoon salt; cut 1 tablespoon plus 2 teaspoons shortening thoroughly. Sprinkle in 5 - 6 teaspoons water, tossing with fork until all flour is moistened and pastry cleans side of bowl. Gather pastry into ball. Divide into halves. Press each half firmly against bottom and side of 2 10 ounce quiche dishes or custard cups. Prick bottom and side thoroughly with fork. Place dishes on inverted saucers in microwave oven. Microwave uncovered on high (550 watts) 2 minutes; rotate dishes 1/2 turn.Prick any bubbles with fork. Microwave uncovered until pastry appears dry and flaky, 1 1/2 to 3 minutes. Sprinkle cheese and onion in shells.Beat eggs, milk, salt and pepper sauce with fork in 2 - cup measures; stir in ham. Microwave uncovered on medium heat (385 watts) until warm, 2 to 3 minutes, stirring after 1 minute. Stir; pour into shells Place shells on inverted saucers in microwave oven. Microwave uncovered on medium high (385 watts) 2 minutes; turn dishes 1/2 turn. Microwave uncovered until center is almost set, 2 to 3 minutes.
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