Little Quiche

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 (15 ounce) package refrigerated pie crusts
• 2/3 cup shredded jarlsberg cheese
• 3 ounces chunk ham, diced
• 3/4 cup milk
• 4 eggs
• 1/4 teaspoon salt
• 1 dash ground nutmeg

Recipe

• 1 heat oven to 375 degrees.
• 2 grease muffin pan with nonstick cooking spray.
• 3 roll each piecrust into a 12â€? circle.
• 4 using a round cookie cutter, cut eight 3â€? to 3½â€? 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.