Ham and Gruyere Mini Quiches (Adapted from Williams-Sonoma)

Name: Ham and Gruyere Mini Quiches (Adapted from Williams-Sonoma)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 mini quiches, 12-24 serving(s)
Ingredients: 2/3 cup cold unsalted butter (5 oz/155 g); 6 tablespoons cold vegetable shortening (3 oz/90 g); 2 2/3 cups all-purpose flour (13 1/2 oz/425 g); 2 tablespoons sugar (optional); 1/2 teaspoon salt; 1/2 cup ice water (4 fl oz/125 ml); 2 large eggs; 1 1/3 cups heavy cream (11 oz/340 ml) or 1 1/3 cups half-and-half (11 oz/340 ml); 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1/8 teaspoon freshly grated nutmeg; 1/2 cup minced ham (3 oz/90 g)

Submitted by Anissa Wolf

"From Williams-Sonoma Essentials fo Breakfast & Brunch by Chuck Williams (ISBN-13 978-0-8487-3192-2 or ISBN-10 0-8487-3192-1). Adapted from Ham, Leek, and Gruyere Quiches. The book also has directions for making the pastry in the food process or and adds either cooked leeks cooked and drained spinach."

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Ready In:: 40mins
Ingredients:: 12
Yields:: 24 mini quiches
Serves:: 12-24

ingredients

PASTRY
²⁄₃ cup cold unsalted butter (5 oz/155 g)
6 tablespoons cold vegetable shortening (3 oz/90 g)
2 ²⁄₃ cups all-purpose flour (13 1/2 oz/425 g)
2 tablespoons sugar (optional)
¹⁄₂ teaspoon salt
¹⁄₂ cup ice water (4 fl oz/125 ml)
FILLING
2 large eggs
1 ¹⁄₃ cups heavy cream (11 oz/340 ml) or 1 1/3 cups half-and-half (11 oz/340 ml)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon white pepper
¹⁄₈ teaspoon freshly grated nutmeg
¹⁄₂ cup minced ham (3 oz/90 g)

directions

To make pastry: Use pastry blender or fork to cut butter and vegetable shortening into 3/4 inch (2 cm) pieces.
In a large bowl, combine flour, sugar (optional), and salt adn stir to mix. Scatter butter and shortening pieces over the flour mixture. Using a fork, toss to coat with the flour. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture forms large, coarse crumbs the size of large peas. Drizzle ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass, but does not yet form a ball.
Transfer dough to a work surface. Divide dough in half and form each half into a 6 inch (15 cm) disk. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.
Position a rack in the middle of the oven and preheat to 400 F (200 C).
Remove 1 dough disk from the refrigerator. On a lightly floured work surface, roll out into a round about 13 inches (33 cm) in diameter and 1/4 inch (6 mm) thick.
Using a 2 inch (5 cm) biscuit or cookie cutter, cut out circles of dough and fit into 24 mini-muffin-pan cups. If needed, also use second disk and reroll and cut scraps as needed. Place a small ball of crumpled aluminum foil in each cup.
Bake in preheated oven 4 minutes; remove foil and set it aside. Prick bottom of each pastry with a fork and continue baking until golden, 2-3 minutes longer. Let cool on a wire rack and set aside. This may be completed up to 2 days in advance and stored in an airtight container.
Reduce oven heat to 350 F (180 C) or preheat oven if shells were prepared in advance.
In a bowl, whisk together the eggs, cream, salt, pepper, nutmeg, and ham. Whisk to combine. This may be completed up to 1 day in advance and stored, covered, in the refrigerator.
Spoon egg mixture into pastry shells, filling them to the brim.
Bake the quiches until filling is puffed and lightly golden, 10-12 minutes. Transfer to a wire rack and let cool in the pan. Garnish with chives if desired; serve warm or at room temperature.