Serves: 24
Total Calories: 114
1. Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375°F. Spray 24 miniature muffin cups with nonstick cooking spray.
2. Unfold 1 pie crust press out fold lines. Place crust on work surface. With floured 2 1/2-inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust.
3. Press 1 round of dough in bottom and up sides of each sprayed muffin cup. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces.
4. In 2-cup measuring cup, combine eggs, milk, salt and nutmeg beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top.
5. Bake at 375°F. for 25 to 30 minutes or until golden brown. Cool slightly lift quiches from cups with tip of knife. Serve warm.
Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 80 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 25 mg 8% * Sodium: 90 mg 4% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 3 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 8% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1 Fat or 1/2 Carbohydrate, 1 Fat
This Mini Swiss Quiches recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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