Ham and Endive Mini Quiches | RICARDO

Ingredients

• 2 1/2 cups (625 ml) all-purpose flour
• 1/4 teaspoon (1 ml) salt
• 1 cup (250 ml) cold butter, cubed
• 3/4 cup (180 ml) sour cream
• 24 aluminum mini tartlet pans, 7.3 x 7/8 inches (5 x 2 cm) each
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil
• 3/4 lb (340 g) cooked ham, finely diced
• 2 endives, cores removed, chopped
• 6 eggs, lightly beaten
• 1 1/2 cups (375 ml) milk
• 1 cup (250 ml) grated Gruyère cheese
• 3 tablespoons (45 ml) fresh chives cut into 1/4-inch (1/2-cm) lengths
• Salt and pepper