Cornmeal Quiche Shells: Mix one third cup all-purpose flour,1 tablespoon plus 1 teaspoon cornmeal and one third 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 half turn.Prick any bubbles with fork. Microwave uncovered until pastry appears dry and flaky, 1.5 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 half turn.Microwave uncovered until center is almost set,2 to 3 minutes.Serves 2.