| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 24 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray, for spraying the muffin tin
- One 14.1-ounce package refrigerated pie crusts
- 3/4 cup half-and-half
- 1 large egg plus 1 large egg yolk
- 1 pinch cayenne
- 2 tablespoons finely chopped chives
- 1/3 cup finely chopped thick-sliced ham (about 2 ounces)
Instructions
- Heat the oil in a medium skillet over medium-low heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes. Set aside.
- Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray.
- Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly.
- Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half-and-half mixture evenly among the cups.
- Bake until the quiches are puffed and golden, about 20 minutes. Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack. Serve slightly warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 104 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 99 mg |
Reviews
Lining the muffin tins was a task, but the results were worth the trouble. Delicious!
These are so much better than the frozen ones (of course), but the surprising thing is they’re pretty much just as easy to make. Thanks for another winner!
I have a lot of recipes for minis. These are on my “very good” list. The only problem I had was locating the pie crusts. These used to be so easy to find, not now, where I live. I used my fluted edge cutter to give them a fancerier look. Doesn’t matter what they look like, still delicious.
Easy and quick to make, and they taste so much better than those frozen ones you see everywhere. I did add a tiny bit of shredded cheese to each before pouring over the egg/cream mixture. I can see making several batches of these – some with the ham, but also broccoli & cheese, mushroom & leek, bacon, etc. Very adaptable!