Savory Ham and Cheese Quiche Bites

Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.

Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 1/2 cup diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Remove from heat and set aside.

In a medium bowl, whisk together 4 large eggs, 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.

Stir in the cooked onion, 1/2 cup diced cooked ham, and 1/2 cup shredded Gruyère cheese into the egg mixture.

Unroll 1 sheet of refrigerated pie crust. Using a 3.5-inch round cookie cutter or a knife, cut out 6 circles from the pie crust. Gently press each circle into the prepared muffin tin cups.

Divide the egg mixture evenly among the 6 pie crust-lined muffin cups.

Bake for 20-25 minutes, or until the quiche cups are set and lightly golden brown on top. A knife inserted into the center should come out clean.

Let the quiche cups cool in the muffin tin for 5 minutes before carefully removing them to a wire rack to cool slightly before serving.