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Mini Swiss Quiches

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 1 (15-ounce) pkg. refrigerated pie crusts
  
• 6 ounces (1-1/2 cups) shredded Swiss cheese
  
• 2 Tbsp sliced green onions
  
• 1 Tbsp chopped pimientos
  
• 2 eggs
  
• 1/2 cup milk
  
• 1/4 tsp salt
  
• Dash nutmeg
  






Instructions



1. Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375 degrees (F). Spray 24 miniature muffin cups with nonstick cooking spray.
   
   
2. Unfold 1 pie crust; press out fold lines. Place crust on work surface. With floured 2-1/2-inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust.
   
   
3. Press 1 round of dough in bottom and up sides of each sprayed muffin cup. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces.
   
   
4. In 2-cup measuring cup, combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top.
   
   
5. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly; lift quiches from cups with tip of knife. Serve warm.
   
   Makes 24 appetizers.