1. Spray 24 miniature muffin cups with non-stick cooking spray. 2. Roll out half of pie crust. 3. With a floured 2 1/2-inch cookie cutter, cut out 12 rounds. 4. Press the rounds into the muffin cups, fluting the edges of the pastry. 5. Repeat with remaining crust for the other pan. 6. Place 1 tbsp cheese in each cup. 7. Sprinkle with onion and pimiento. 8. Beat eggs with milk, salt, and nutmeg. 9. Pour mixture into muffin cups, leaving 1/4-inch from the top in each cup. 10. Bake at 375F for 25-30 minutes or until set. 11. Cool for 5 minutes. 12. Remove quiches by sliding knife blade between quiche and pan and lifting. 13. Serve warm. ---------------------------------------------------------------------------
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Ingredients
