Ingredients for Baby Swiss Quiches
- 1 (14.1 ounce) package refrigerated double crust pie crust
- 1 1/2 cups shredded Swiss cheese
- 1/4 cup chopped green onions
- 2 tablespoons chopped pimiento
- 3 large eggs
- 1 1/4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- non-stick cooking spray, as needed
- all-purpose flour, as needed
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How to Make Baby Swiss Quiches
- Preheat oven to 375°F (190°C). Spray 24 miniature muffin cups with non-stick cooking spray.
- Unroll one pie crust and lightly flour your work surface. Using a 2 1/2-inch floured cookie cutter, cut out 12 rounds.
- Gently press each round into a muffin cup, ensuring the pastry goes up the sides. Flute the edges for a decorative finish.
- Repeat with the second pie crust to create a total of 24 mini crusts.
- Divide the shredded Swiss cheese evenly among the 24 muffin cups (about 1 tablespoon per cup).
- Sprinkle each cup with a small amount of the chopped onion and pimiento.
- In a medium bowl, whisk together the eggs, milk, salt, and nutmeg until well combined.
- Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full, leaving 1/4 inch from the top.
- Bake for 25-30 minutes, or until the quiches are set and lightly golden brown.
- Let the quiches cool in the muffin tin for 5 minutes before carefully running a thin knife blade around the edges to loosen them.
- Remove the mini quiches from the muffin tin and serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
13g
Carbs
2g
