For the pastry:
· 1 1/3 cup all-purpose flour
· 4 ounces (1 stick) butter, cold and cut into small cubes
· Pinch Salt
· ¼ cup ice water, less or more if needed
For the filling:
· 3 eggs
· 3/4 cup milk
· ¼ cup chopped veggies of choice (red peppers, mushrooms, broccoli, etc)
· ¼ cup chopped ham or bacon
· 1 tablespoon butter
· 3 ounces cheese, grated
· Salt & Pepper to taste
1. Toss salt into flour, then add butter cubes and toss gently to coat in flour. This will keep the butter from sticking and keep it from melting.
2. With your hands or a pastry cutter, start to break up the butter. If using hands, use your thumb and forefinger to push butter cubes flat, into flakes. Is using pastry cutter, cut butter down into large crumbs. You should still be able to see the butter – DO NOT cut it down so far that it looks like sand.
3. Add the water 1 tablespoon at a time, quickly working it in. You want to only use just enough water to get your dough to hold together. Too much water can make your pastry shrink and/or make it tough, so be careful at this step.
4. Once your dough holds together, flatten it into a disk then chill in the refrigerator for 20 minutes. Preheat oven to 375°F.
5. Heat butter in a small skillet over medium-high heat. Add veggies and ham, season with pepper and saute until they have released their moisture. Set aside to cool slightly.
6. Make filling by whisking together eggs and milk, then salt and pepper.
7. Roll out pie crust to 1/8” thickness. With a 2 ½” round cutter, cut pastry into rounds. Place them into muffin tin cups.
8. Evenly divide veggies, ham and cheese into muffin cups. Then fill ¾ of the way with egg mixure.
9. Bake 20-30 minutes or until set. Let cool slightly and serve!