Little Quiche

• 1 (15 ounce) package refrigerated pie crusts
• 23 cup shredded jarlsberg cheese
• 3 ounces chunk ham, diced
• 34 cup milk
• 4 eggs
• 14 teaspoon salt
• 1 dash ground nutmeg

1. Heat oven to 375 degrees.
2. Grease muffin pan with nonstick cooking spray.
3. Roll each piecrust into a 12 circle.
4. Using a round cookie cutter, cut eight 3 to 3 1/2 circle from each crust.
5. Press circle into muffin pan cups, pushing crusts up to the rim, forming tartlet shells.
6. Chill in freezer 5-10 minutes to firm up slightly (This will help shells hold their shape while baking).
7. Fill empty muffin cups with water so quiche bakes evenly.
8. Bake 6 minutes until set.
9. Cool about 5 minutes on wire racks.
10. Divide cheese and ham evenly among shells.
11. With fork, beat together milk, eggs, salt and nutmeg.
12. Pour mixture evenly over cheese and ham in shells.
13. DO NOT OVERFILL.
14. Bake 20 minutes or until knife inserted in center comes out clean.
15. Transfer pans to wire rack and cool completely before refrigerating.
16. Carefully loosen quiches from pan using a small sharp-tipped knife.
17. Can be kept in refrigerator up to 3 days.
18. TO FREEZE: Wrap each cooled quiche in plastic wrap and then foil.
19. Freeze up to 3 months.
20. A frozen quiche placed in a lunch box at room temperature will thaw in 4 hours.

jarlsberg cheese, ham, milk, eggs, salt, ground nutmeg

Taken from www.food.com/recipe/little-quiche-46230 (may not work)