Mini Swiss Cheese Quiche

• 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

1. Heat oven to 375 degrees.
2. Spray 24 mini muffin tins with nonstick cooking spray.
3. Roll out the dough, then cut into 24-26 2-1/2-inch rounds (you might get less).
4. Press one round into the bottom and sides of each mini muffin tin.
5. Place about 1 tablespoon of shredded cheese in the bottom of the crust.
6. Top with a few green onions, and then some chopped pimientos.
7. In a small bow, whisk together the eggs, half and half cream, salt, cayenne and Parmesan cheese.
8. Divide the mixture between each muffin tin to within 1/4 inch from the top.
9. Bake 25-30 minutes or until golden brown.
10. Cool 3 minutes then carefully run a knife around the quiches and lift out.
11. Serve warm.

pastry, swiss cheese, green onions, eggs, cream, pimientos, salt, cayenne pepper, parmesan cheese

Taken from www.food.com/recipe/mini-swiss-cheese-quiche-158937 (may not work)