Ingredients
Instructions
- Heat oven to 375 degrees.
- Grease muffin pan with nonstick cooking spray.
- Roll each piecrust into a 12†circle.
- Using a round cookie cutter, cut eight 3†to 3½†circle from each crust.
- Press circle into muffin pan cups, pushing crusts up to the rim, forming tartlet shells.
- Chill in freezer 5-10 minutes to firm up slightly (This will help shells hold their shape while baking).
- Fill empty muffin cups with water so quiche bakes evenly.
- Bake 6 minutes until set.
- Cool about 5 minutes on wire racks.
- Divide cheese and ham evenly among shells.
- With fork, beat together milk, eggs, salt and nutmeg.
- Pour mixture evenly over cheese and ham in shells.
- DO NOT OVERFILL.
- Bake 20 minutes or until knife inserted in center comes out clean.
- Transfer pans to wire rack and cool completely before refrigerating.
- Carefully loosen quiches from pan using a small sharp-tipped knife.
- Can be kept in refrigerator up to 3 days.
- TO FREEZE: Wrap each cooled quiche in plastic wrap and then foil.
- Freeze up to 3 months.
- A frozen quiche placed in a lunch box at room temperature will thaw in 4 hours.