Allow pie crusts to stand at room temperature for 15 to 20 minutes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Jarlsberg cheese adds a buttery, nutty flavor to these bite-size quiches.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15-oz.) pkg. Hy-Vee refrigerated pie crusts | ||
| 1 ½ c. Jarlsberg Swiss cheese, shredded | ||
| 2 tbsp. green onions, sliced | ||
| 1 tbsp. chopped pimientos | ||
| 2 Hy-Vee large eggs | ||
| ½ c. Hy-Vee 2% reduced-fat milk | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 dash(es) nutmeg |
Things To Grab
- Mini muffin pan
- 2-1/2-inch cookie cutter
- Medium bowl
- Whisk
- Butter knife
Directions
Preheat oven to 375 degrees. Spray 24 mini muffin cups with nonstick cooking spray.
Unfold 1 pie crust. Press out fold lines. Using 2-1/2-inch cookie cutter, cut 12 circles. Press 1 circle of dough into bottom and up sides of each cup. Repeat with second pie crust.
Place 1 tablespoon cheese, a few onion slices and some pimiento pieces in each cup.
Combine eggs, milk, salt and nutmeg. Pour into crusts, filling to 1/4-inch from top.
Bake 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.
Nutrition facts
Servings
110 Calories per serving
1 quiche
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 25mg
- Sodium: 1300mg
- Total Carbohydrates: 10g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 0%