📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. This prevents the quiche bites from sticking and makes removal easier.
2. In a large mixing bowl, whisk together the flour, salt, and baking powder. The baking powder is crucial for a slightly raised, tender crust.
3. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be evenly distributed and still cold for a flaky crust.
4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this can develop the gluten and result in a tough crust. I usually use about 4-6 tablespoons, but it might vary depending on your flour.
5. Gently gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to chill, ensuring a tender crust.
6. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 3-inch cookie cutter or a sharp knife to cut out circles. If you don't have a cookie cutter, you can use a glass or jar lid as a template.
7. Carefully press each dough circle into the prepared muffin tin cups, gently pressing it against the bottom and sides. Patch up any tears or thin spots. Don't worry if they're not perfect; rustic is charming!
8. In a separate bowl, whisk together the eggs, milk, cream, salt, and pepper until well combined. This is your quiche base – make sure it's seasoned well!
9. Sprinkle the diced ham and shredded cheddar cheese evenly into the prepared muffin tin cups. Try to distribute the fillings evenly so each quiche bite has a good balance of ham and cheese.
10. Pour the egg mixture over the ham and cheese in each muffin tin cup, filling them almost to the top. Be careful not to overfill, as they will puff up during baking.
11. Bake for 20-25 minutes, or until the crusts are golden brown and the egg mixture is set. A toothpick inserted into the center should come out clean. Keep an eye on them, as baking times can vary depending on your oven.
12. Let the quiche bites cool in the muffin tin for a few minutes before carefully removing them. A thin spatula or knife can help loosen them if needed. Serve warm or at room temperature. I love them fresh out of the oven, but they're also great for brunch or lunchboxes!