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1
To make pastry: Use pastry blender or fork to cut butter and vegetable shortening into 3/4 inch (2 cm) pieces.
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2
In a large bowl, combine flour, sugar (optional), and salt adn stir to mix. Scatter butter and shortening pieces over the flour mixture. Using a fork, toss to coat with the flour. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture forms large, coarse crumbs the size of large peas. Drizzle ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass, but does not yet form a ball.
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3
Transfer dough to a work surface. Divide dough in half and form each half into a 6 inch (15 cm) disk. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.
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4
Position a rack in the middle of the oven and preheat to 400 F (200 C).
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5
Remove 1 dough disk from the refrigerator. On a lightly floured work surface, roll out into a round about 13 inches (33 cm) in diameter and 1/4 inch (6 mm) thick.
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6
Using a 2 inch (5 cm) biscuit or cookie cutter, cut out circles of dough and fit into 24 mini-muffin-pan cups. If needed, also use second disk and reroll and cut scraps as needed. Place a small ball of crumpled aluminum foil in each cup.
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7
Bake in preheated oven 4 minutes; remove foil and set it aside. Prick bottom of each pastry with a fork and continue baking until golden, 2-3 minutes longer. Let cool on a wire rack and set aside. This may be completed up to 2 days in advance and stored in an airtight container.
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8
Reduce oven heat to 350 F (180 C) or preheat oven if shells were prepared in advance.
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9
In a bowl, whisk together the eggs, cream, salt, pepper, nutmeg, and ham. Whisk to combine. This may be completed up to 1 day in advance and stored, covered, in the refrigerator.
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10
Spoon egg mixture into pastry shells, filling them to the brim.
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11
Bake the quiches until filling is puffed and lightly golden, 10-12 minutes. Transfer to a wire rack and let cool in the pan. Garnish with chives if desired; serve warm or at room temperature.
