Pre-heat the oven to 350 F
Melt ghee in a skillet over medium-high heat, add the diced onion and turn the heat under the pan down to medium. Sauté the onion until translucent and lightly caramelized (about 5 minutes).
While the onions are cooking prepare a muffin pan (6 individual cups) with a light coating of coconut oil.
Remove the olive meat from the pits and chop coarsely. Discard the pits.
Divide the caramelized onions, chopped black olives, and diced sun-dried tomatoes evenly amongst the six muffin cups.
Whisk the 6 eggs together with the heavy cream, salt, and pepper and pour over the ingredients already distributed in the 6 muffin cups, dividing the egg mixture evenly.
Place on the middle rack of the pre-heated oven and bake for 30 minutes or until the egg has set and a skewer comes out clean when inserted into the middle of one of the muffin cups. Let cool for a few minutes and then slip the mini quiches out of the muffin cups and onto a plate.