Classic Ham and Gruyère Mini Quiches (Muffin Tin)

1.Preheat the oven to 200°C. Lightly grease a standard 6-cup muffin tin.

2.Gently cut the puff pastry sheet into 6 equal squares or circles (approx. 10 cm or 4 inches across). Carefully press each piece into a muffin cup to form the crust, allowing the edges to slightly overhang or stand up around the rim. Prick the bottom of each pastry shell with a fork.

3.Blind bake the pastry: Line the muffin cups with small squares of parchment paper and fill with pie weights or dried beans. Bake for 8 minutes. Remove the weights and paper, and bake for another 3-4 minutes until the crusts are lightly set. Reduce the oven temperature to 180°C.

4.While the pastry bakes, prepare the aromatics. Melt the butter in a small skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Set aside to cool slightly.

5.In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until well combined and slightly frothy. Stir in the chopped thyme and chives.

6.Assemble the quiches: Evenly scatter half of the shredded Gruyère cheese into the bottom of the 6 pre-baked pastry crusts. Divide the diced ham and the sautéed onions equally over the cheese layer, then top with the remaining cheese.

7.Carefully pour the egg and cream mixture evenly over the ham and cheese layers, filling each muffin cup to just below the pastry rim.

8.Bake the mini quiches at 180°C for 25 to 30 minutes, or until the tops are golden brown and the centers are just set (a toothpick inserted into the filling should come out clean).

9.Remove the quiches from the oven and let them cool in the muffin tin for 5 minutes before carefully removing them. Let them cool on a wire rack for at least 10 minutes before serving. Garnish with extra fresh chives before serving.