Mini Quiche
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
40
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 small
Onion (finely chopped)3 cup
Half-And-Half1 large
Egg1 large
Egg Yolk1 pinch
Cayenne2 tbsps
Chives (finely chopped)Directions:
1
Special equipment: a nonstick 24-cup mini muffin tin and a 2 1/2-inch round cutter Heat the oil in a medium skillet over medium-low heat until it shimmers
2
Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes
3
Set aside
4
Preheat the oven to 375 degrees F
5
Spray a nonstick 24-cup mini muffin tin with cooking spray
6
Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust)
7
Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly
8
Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined
9
Stir in the chives and transfer to a liquid measuring cup
10
Divide the onions and ham evenly among the 24 dough-lined muffin cups
11
Divide the half-and-half mixture evenly among the cups
12
Bake until the quiches are puffed and golden, about 20 minutes
13
Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack
14
Serve slightly warm or at room temperature