Mini quiches for the Siracha Sauce (That I've stolen from Starbucks)

Mini quiches

Ingredients

• One recipe of mini quiche pastry (below.) but if you don’t have time for that shit, just grab some Pillsbury pastry cups- or refrigerated piecrust.
• 3 eggs, lightly beaten
• 1 1/2 cups whole milk
• 1/4 cup green onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup cooked ham, diced
• 1 cup shredded cheese
• And packets of stolen sriracha sauce

Prepare the mini quiche pastry ahead of time and chill for one hour so it’s easier to handle.

Pastry:

In a large bowl stir together 2 1/2 cups of all-purpose flour and 1 teaspoon of salt.
Use a pastry blender, or two knives together and cut in 1/2 cup shortening and 1/4 cup butter. Chop it up until it’s princess and the pea sized. Sprinkle 1 tablespoon ice water over part of the flour mixture, toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening the flour mixture, gradually adding ice water to 1/2 to 2/3 cup total. Moisten mixture until it begins to come together. Gather pastry into a ball, kneading gentler just until it holds together. Form a disk a shape and pop that pastry in the fridge, you grandma!

Quiche:

Preheat oven to 375°.
Divide pastry into18 portions and shape them into balls. Gently press each ball into the bottom of muffin cups. In a medium bowl, combine the next five ingredients. Spoon mixture into the pastry lined muffin cups, fill each 3/4 full, sprinkle with ham.
Beak about 20 minutes or until knife comes out clean. Sprinkle with cheese, cool on a wire rack.