Mini quiche muffins

Karis has really gotten into cooking lately and one of her favorite meals is mini ham and cheese quiche muffins.  She even makes her own crust.  She got her crust recipe from Genius Kitchen and her filling recipe from here.

Crust:

• 1cup flour
• 1⁄2teaspoon salt
• 1⁄4cup olive oil or 1⁄4 cupcanola oil
• 1⁄4cup ice water (I use refrigerated water)

1. Mix flour and salt with fork.
2. Beat oil and water with whisk or fork to thicken.
3. Pour into flour and mix with fork.
4. Press into 9" pie crust.
5. Fill with quiche mixture and bake at 400F until done.
6. NOTES: I've never made this with canola oil.
7. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
8. This recipe is not suitable for baked pie crust shells.
9. It makes a nice, flaky crust that's suitable for everyday use.

Filling:

• ½ lb. ham, cubed
• 1 cup fresh milk
• 5 eggs, beaten
• 1 cup shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

1. Preheat the oven to 350F.
2. Arrange the pastry dough on a round baking dish.Blind bake for 12 to 15 minutes.
3. Meanwhile, combine the beaten egg, salt, pepper, milk, and cheese. Mix well.
4. Add the cubed ham to the egg mixture and stir.
5. Remove the baking dish from the oven. Pour the entire mixture in the baking dish.
6. Place it back in the oven. Bake for 35 to 40 minutes at 350F.
7. Remove from the oven.
8. Serve. Share and enjoy!