Ingredients:
2 prepared pie pastry ( enough to cut out 25 2-1/2-inch rounds)
2 cups finely shredded swiss cheese
2 green onions, finely chopped
2 eggs
1/2 cup half-and-half cream ( or use full-fat milk)
3 tablespoons canned pimientos, finely chopped ( can use less)
salt ( I use about 1/4 teaspoon)
1 pinch cayenne pepper
2 tablespoons parmesan cheese
Directions:
Heat oven to 375 degrees.
Spray 24 mini muffin tins with nonstick cooking spray.
Roll out the dough, then cut into 24-26 2-1/2-inch rounds (you might get less).
Press one round into the bottom and sides of each mini muffin tin.
Place about 1 tablespoon of shredded cheese in the bottom of the crust.
Top with a few green onions, and then some chopped pimientos.
In a small bow, whisk together the eggs, half and half cream, salt, cayenne and Parmesan cheese.
Divide the mixture between each muffin tin to within 1/4 inch from the top.
Bake 25-30 minutes or until golden brown.
Cool 3 minutes then carefully run a knife around the quiches and lift out.
Serve warm.
Servings: 24-26
Time preparation: 30 min.
Time total: 55 min.