1 (15-oz.) pkg. refrigerated pie crusts (2 crusts)
Shredded Swiss Cheese (about a cup)
Finely chopped Red Onion (about 1/4 large onion)
1 small ham steak, skin removed, finely chopped in a food processor
3 large eggs
3/4 cup reduced fat milk
Salt & Fresh Ground Pepper
Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes.
Heat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
Unfold 1 pie crust; press out fold lines; place crust on cutting board. Using a 2-1/2 inch round cookie cutter, cut 6 circles. Repeat with remaining pie crust. You will have 12 circles from both pie crusts. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.
Place 1 Tbsp. shredded cheese in each cup, top each with a few chopped onions and chopped ham.
In a 2-cup measuring cup; combine eggs, milk, salt and pepper; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.
Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm or room temperature.
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