Need nonstick 24 cup mini muffin tin and a 2 1/2" round cutter (or use a cup).
heat oil in med frying pan over med low heat til it shimmers. Add onion and pinch of salt and cook stir occ, til very soft and golden, about 15 min. Set aside.
Preheat oven to375. Spray nonstick 24 cup mini muffin tin with cooking spray.
Meanwhile, unroll the pie crusts and use a 2 1/2" round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin pushing the bottoms down and pleating the sides slightly.
Whisk the half and half, 1 egg and 1 egg yolk, cayenne and some s&p together in med bowl til well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half and half mixture evenly among the cups. Bake til the quiches are puffed and golden, about 20 min. Let quiches cool in the muffin tins about 5 min, then remove to wire rack. Serve slightly warm or at room temp. (FN)
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 20 (74%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 38mg||12 %|
|Sodium 14.8mg||1 %|
|Potassium 21.5mg||1 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 1.3g||2 %|
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Calories per serving: 27
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