Mini Quiches with Ham and Cheese

Instructions

1. Step 1

   Preheat the oven to 190°C. Grease all 12 cups of the muffin tin with the butter.

   Ingredients used: 14.0 gr Butter

   Cookware: muffin tin, oven

2. Step 2

   Roll the pastry lightly if needed, then cut 12 circles about 9 cm wide. Press one circle into each muffin cup and prick each base once with a fork.

   Ingredients used: 400.0 gr Shortcrust Pastry

   Cookware: 10 cm round cutter, fork, muffin tin, rolling pin

3. Step 3

   Bake the empty pastry shells until their surfaces look dry and the edges are just beginning to color.

   Timer: 7 min (fixed)

   Cookware: muffin tin, oven

4. Step 4

   Divide the ham and cheddar evenly among the warm pastry shells.

   Ingredients used: 100.0 gr Cheddar Cheese, 120.0 gr Ham

   Cookware: muffin tin

5. Step 5

   Whisk the eggs, milk, cream, chives, salt, and black pepper until evenly combined.

   Ingredients used: 0.5 gr Black Pepper, 6.0 gr Chive, 4.0 piece Egg, 3.0 gr Fine Salt, 120.0 ml Heavy Cream, 120.0 ml Whole Milk

   Cookware: mixing bowl, whisk

6. Step 6

   Pour the egg mixture into the shells, stopping just below the pastry rims.

   Cookware: mixing bowl, muffin tin

7. Step 7

   Bake at 190°C until the centers are set and reach at least 72°C internally.

   Timer: 20 min (fixed)

   Cookware: instant-read thermometer, muffin tin, oven

8. Step 8

   Cool the quiches in the tin briefly, then loosen the edges and transfer them to a wire rack. Serve warm or at room temperature.

   Timer: 5 min (fixed)

   Cookware: muffin tin, wire rack