Mini Swiss Cheese Quiche

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.

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