Quiche Tartlets

Ingredients

•  1 Tbsp extra virgin olive oil
• 1/2 medium onion sliced into thin rings
• 1/2 sweet red pepper cut into small dice
• 1/2 cup broccoli florets cut small
• 1/2 cup diced ham
• 1 Tbsp butter
• 1 clove minced garlic
• salt, pepper, to taste
• 3/4 cup Italian blend grated cheese
• 2 eggs
• 1 cup milk
• dash salt, dash cayenne pepper
• 18 mini tart shells

Instructions

1. Sautee onion over medium high heat until just translucent. Add red pepper and broccoli and continue to saute until vegetables soft and the onion has begun to caramelize. Season with salt and pepper to taste.
2. Add ham and butter and remove from heat.
3. Add minced garlic and stir into butter in hot pan until butter has melted and all flavours meld together.
4. Spoon an equal amount of the ham and vegetable mixture into individual tart shells and top with equal amounts of cheese in each shell.
5. Whisk eggs and milk together. Add salt and cayenne pepper and ladle equal portions of the egg and milk mixture into each individual tart shell.
6. Bake at 400 for 15 minutes. Reduce heat to 300 and bake an additional 10-15 minutes until tarts are golden brown and fluffy.
7. Serve hot. 
8. These can baked ahead, frozen, and reheated at 450 for about five minutes.