| | Directions | | Allow both pie crusts pouches to stand at room temperature for 15 to 20 minutes. Preheat oven to 375°. Spray 24 miniature muffin cups with no-stick cooking spray. Unfold 1 pie crust, press out fold lines. Place crust on floured work surface. Cut 12 rounds with a 2 1/2 inch round cookie cutter. Repeat with remaining pie crust. Press 1 round of dough in the bottom and up the sides of each muffin cup. Place 1 tablespoon of shredded cheese in each cup. Top each with a few green onion slices and pimento pieces. Combine eggs, milk, salt, and nutmeg in a small bowl and beat well with a fork. Pour mixture into muffin cups, filling to within 1/4 inch of top. Bake for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm. |
|
|
| Ingredients | | - |  | 1 package refrigerated pie crusts (15 ounce pkg) |
| - | | 1 1/2 cups shredded Swiss cheese |
| - | | 2 tablespoons green onions, sliced |
| - | | 1 tablespoon pimentos, chopped |
| - | | 2 eggs |
| - | | 1/2 cup milk |
| - | | 1/4 teaspoon salt |
| - | | 1 dash nutmeg |
| |
| |
