Ingredients: (for 5 - 6 individual tart quiches)
Roll out the pie crust on a lightly floured surface. Cut the pastry a little larger than the tart pans, and press into the pans. Cut off the excess so that the dough is flush with the top of the pans. Prick the bottom of the dough with a fork several times. Now bake the empty shells at 400 degrees F for about 9 minutes. I wanted them set with only a tiny bit of color.
Let's move on to the onions. Saute slice onions in the butter low and slow until caramelized. This is really the only 'slow' step. They will take probably 20-25 minutes. This step could also be done ahead of time. You can caramelize the onions and store them in the refrigerator until the time you need them.
Prepare the other ingredients.... Chop your ham into small pieces. Grate the cheese. Make the eggs....
Assembly time! Add a big pinch of cheese to the bottom of each pastry. Probably a healthy tablespoon or so. Add some ham. Add some of the caramelized onions. Now ladle some of the egg mixture over each tart - approximately 1 ounce to each tart ladled right over the filling.
Bake uncovered at 350 degrees F for about 20-25 minutes. A clean knife inserted into the center should come out clean, but you don't want too much color on the egg. Allow them at least 5 minutes or so to rest before cutting into one.