Ham & Cheese Mini Quiche

• Meat

  • 3 slices Natureraised farms ham

• Produce

  • 3 tbsp Onion

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 pinch Nutmeg
  • 1 Salt & pepper

• Bread & Baked Goods

  • 1 Scraps from your favorite pie crust recipe

• Dairy

  • 1 tbsp Butter
  • 3 tbsp Mozzarella cheese
  • 1/4 cup Sour cream

Found on unsophisticook.com

Description

Directions

• Preheat the oven to 400 degrees F. Roll out the pie scraps to 1/8-inch thick on a lightly floured surface (or use a refrigerated crust). Cut out six 4-inch rounds.
• Place each round in a standard Mason jar lid (2 3/4-inch diameter), and slightly crimp the edges.
• Line each round with parchment paper and fill with dried beans or pie weights. Bake at 450 degrees F until beginning to brown, about 12 minutes. Let cool while preparing the filling.
• Preheat the oven to 375 degrees F.
• Sautee the ham and onions in the butter over medium heat until the onions are translucent and the ham is browned. In a large measuring cup, whisk together the eggs, sour cream, nutmeg, salt and pepper.
• Divide the ham and onion mixture between the six crusts, about 1 tablespoon per crust. Top each with a heaping teaspoon of shredded mozzarella cheese. Divide the egg mixture evenly among each crust.
• Bake at 375 degrees F until just set, about 15 minutes. Cool before serving.