1 Tb olive oil
24 slices deli ham
2 Tb butter
1 small leek (had to substitute an onion; wrong season)
1 small bell pepper
1/4 tsp salt
3/4 tsp pepper
1 egg yolk
1 1/2 c half-and-half
6 oz smoked gouda
Preheat oven to 375.
Lightly oil muffin cups and fit 2 slices ham into each, edges out.
Bake until ham cups dry, 10-12 min. (I had a little trouble with this, in that the ham cups were full of water and rested in puddles of water. I drained everything and chaulked it up to use of fat-free ham, no doubt injected with liquids!)
Meanwhile, finely chop leek (or onion) and bell pepper, and grate gouda.
Melt butter in skillet and add leek, bell pepper, salt, and pepper. Coat all w/butter. Cook 5-6 min.
Scrape mix out and cool to room temp.
Add eggs, yolk, half-and-half, and 1/2 tsp pepper to mix, and whisk.
When all is incorporated, add grated cheese and whisk again.
Divide mix among ham cups and bake about 15 min.
Use spoon to remove from tin, and refrigerate.
Note that I never persuaded the cheese to mix with the whisked eggs, resulting in more of an egg custard than a quiche. But a really tasty egg custard (and I'm not an egg fan).