Mini Quiche

Directions

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.