These delightful mini quiches are perfect for brunch or as an appetizer, featuring a rich filling of caramelized onions, smoked ham, and a creamy egg mixture.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and a perfect crust.
Lightly grease 24 mini tart tins.
Use a non-stick spray or a small amount of butter for greasing.
Lay the pastry sheets on a work surface and cut out 24 shapes to fit the tins. Line the tins with the pastry.
Use a cookie cutter for uniform shapes.
Heat the olive oil in a large saucepan over low-medium heat. Add the onions and cook for about 30 minutes, stirring occasionally, until golden and caramelized. Transfer to a bowl to cool.
Patience is key; slow cooking brings out the sweetness of the onions.
Add the smoked ham to the same pan and cook until slightly crispy. Combine with the caramelized onions, mustard, and season with salt and pepper.
Deglaze the pan with a splash of water if needed to lift any stuck bits.
Spoon a small amount of the onion and ham mixture into each tart case.
Distribute the filling evenly for consistent flavor.
In a mixing bowl, beat the eggs with the milk. Pour this mixture over the filling in each tart case.
Pour carefully to avoid overfilling.
Bake the quiches in the preheated oven for 15-20 minutes, or until puffed and golden.
Check for doneness by inserting a toothpick; it should come out clean.
Remove the quiches from the tins while warm and serve either warm or cooled.
Garnish with fresh herbs like parsley or chives for a touch of color.
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