Preheat your oven to 375°F (because we're about to get things hot in here).

In a food processor, pulse the flour and chilled butter until it resembles coarse crumbs. You want that perfect crumbly texture!

Slowly add the ice water, pulsing until the dough starts to come together. Don't overdo it; we want a tender crust, not a tough one.

Form the dough into a ball, wrap it in plastic wrap, and let it chill in the fridge for at least 30 minutes. Time for a quick dance party while it chills!

In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper because every egg deserves a little seasoning love.

Stir in the diced ham and shredded cheddar cheese into the egg mixture. Get ready for a flavor explosion!

Roll out the chilled dough on a floured surface. Using a round cutter, cut out circles to fit your mini muffin tin cups. Press the dough circles into the greased mini muffin cups, creating little crust nests.

Pour the ham and cheese filling into each crust, but don't go crazy – leave a little room at the top.

Bake in the preheated oven for about 15-18 minutes or until the quiches are set and the crust is golden brown. Keep an eye on those babies; we don't want any burnt surprises.

Let them cool for a few minutes before popping them out of the muffin tin. Serve warm and watch them disappear faster than you can say "mom magic."