Green Eggs and Ham Mini Quiche

Before you begin measuring everything out, place the cubed butter in the freezer to chill.

Sift together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks.

While pulsing, slowly pour in the buttermilk and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold their shape if squeezed together. The dough will look a little scary, but don't worry. It's supposed to look like that!

Lay a sheet of plastic wrap on the counter and dump half of your dough (crumbs) onto the sheet. Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough.

Refrigerate for at least an hour, up to 24 (I like to make the dough the night before).

Preheat oven to 400°F and spray your mini muffin tin with cooking spray.

On a floured surface, roll out your disks to 1/8-inch thick. Cut into 24 to 30 2 1/2-inch rounds. Press rounds into muffin tin.

Pre-bake crusts for 10 minutes. If the centers of the crusts have puffed up, gently push them down with the back of a wooden spoon.

Turn the oven down to 375°F.

Whisk together eggs, milk, and food coloring.

Add about a teaspoon of ham to each cup. Pour egg mixture over the top of the ham, filling to nearly the top of the crust. Do not overfill!

Sprinkle salt and pepper over each of the cups. Top each with cheese.

Bake for 11-14 minutes until your filling is set and cups are lightly golden.