I took this one right off the Pillsbury website. I will list the recipe as it was posted there. However, I change some of the ingredients when I make it. I don't use pimientos, but I added chopped ham. You could also do spinach, broccoli, change the type of cheese, etc. Also, I didn't have a 2 1/2 inch round cookie-cutter, but it turns out the top of some of our drinking glasses was just about the right size, and worked fine.
1 box (15 oz.) Pillsbury refrigerated pie crusts, softened as directed on box
1 1/2 c. shredded Swiss cheese (6 oz.)
2 Tbsp. sliced green onions (2 medium)
1 Tbsp. chopped pimientos
2 eggs
1/2 c. milk
1/4 tsp. salt
dash ground nutmeg
Heat oven to 375 degrees. 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 pie crust. Press one pie crust round into bottom and up sides of each muffin cup. Place 1 Tbsp. cheese in each cup. Top each with a few onion slices and pimiento pieces.
Beat together eggs, milk, salt, and nutmeg with a fork until well blended. Pour mixture into crusts, filling to within 1/2 inch of top. Bake 25-30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.
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