Mini Ham, Cheese, and Veggie Quiches

I had a lot of sour cream from Costco, and 'a something' to bring to a party. Since I also had some leftover ham, I decided to make savory Mini Ham, Cheese, and Veggie Quiches. I think Jackie will like them!

Ingredients:

Crust:

• 2 cups (260 g) all purpose flour
• 1 teaspoon of salt (skip if using salted butter)
• 2 sticks unsalted butter (or 8 ounces, or 225 g), cut into 1/4" cubes
• 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)

Filling:

• 1/2 cup finely chopped onion
• 1/2 cup diced bell peppers
• 1/2 cup sliced mushrooms
• dashes of salt, pepper, garlic, and paprika
• 1 large handful baby spinach, diced
• 1 to 2 tablespoons olive oil
• 3 large eggs
• 1 cup sour cream (or Greek yogurt)
• 1/4 teaspoon or so of salt, pepper, garlic, and paprika
• 1/2 cup diced ham (I used diced sliced ham)
• 1.5 cups (6 ounces) finely shredded Cheddar cheese (I used part mozzarella)

Pie Crust Instructions (if making):

1. Whisk together flour and salt in a food processor.
2. Add in butter cubes, and pulse a few times.
3. Add in sour cream to the flour butter mixture, and pulse many times until dough comes together.
4. Pat into a flat rectangle, wrap in plastic wrap, and let chill in the refrigerator for at least 1/2 hour.
   (Or use a double pie crust from the store.)

Quiche Instructions:

1. Grease two 24 well mini-muffin pans with cooking spray.
2. Divide the pie crust into 48 pieces.
3. Work each piece into a circle, and press into each well of pan, covering bottom and sides.
4. Place pans in refrigerator while preparing the filling.
5. Preheat oven to 375 degrees.
6. Sauté the onions, peppers, in oil for a few minutes in a saucepan. 
7. Add mushrooms, and sauté them as well.
8. Sprinkle lightly with dashes of spices.
9. Add in spinach, stir to wilt. Let cool a bit.
10. Beat eggs, then mix in sour cream. Mix in 1/4 teaspoon or so of salt, pepper, garlic, and paprika.
11. Stir in most of the shredded cheese, reserving 1/3 a cup or so.
12. Scoop the egg mixture into each muffin tin well.
    (I used my small cookie scoop, which is about 1.5 tablespoons)
13. Sprinkle each mini quiche with a couple of spreads of cheese.
14. Bake at 375 degrees for 20-22 minutes, rotating pans once during baking.
    (If bringing somewhere, bake 20 minutes and plan to reheat for 5 minutes or so at 325.)
15. Let cool on wire rack for a couple of minutes, then remove from pan. 
16. Serve warm to hot.

Carole's Notes:

We liked these! I will make again, but probably use whatever veggies or meat i have available. They taste best warm to hot.

The filling recipe is lightly adapted from https://www.daisybrand.com/recipes/mini-quiche-46 and crust from http://www.simplyrecipes.com/recipes/sour_cream_pie_crust/