Mini Quiche

1. 1

   Special equipment: a nonstick 24-cup mini muffin tin and a 2 1/2-inch round cutter

2. 2

   Heat the oil in a medium skillet over medium-low heat until it shimmers.

3. 3

   Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes.

4. 4

   Set aside.

5. 5

   Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray.

6. 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. 7

   Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly.

8. 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. 9

   Stir in the chives and transfer to a liquid measuring cup.

10. 10

    Divide the onions and ham evenly among the 24 dough-lined muffin cups.

11. 11

    Divide the half-and-half mixture evenly among the cups.

12. 12

    Bake until the quiches are puffed and golden, about 20 minutes.

13. 13

    Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack.

14. 14

    Serve slightly warm or at room temperature.

* Per serving · 4 servings · Values may vary.