Lunch: Mini Swiss Quiches

Nutmeg subtly rounds out the flavor in these tiny green onion and cheese quiches.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2 cups shredded Swiss cheese (6 oz)
2 tablespoons sliced green onions (2 medium)
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg

Instructions

Heat oven to 375 °F. Spray 24 mini muffin cups with cooking spray.
Remove pie crusts from pouches; place flat on cutting board or pastry cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie crust round into bottom and up sides of each muffin cup.
Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until well blended. Pour mixture into crusts, filling to within 1/4 inch of top.
Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.

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