Monday, January 18, 2010
Mini Swiss Quiches
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
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2. 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.
3. 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.
4. 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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