Mini Swiss Quiches

1 15 ounce package Pillsbury� Refrigerated Pie Crusts
6 ounce 1 1/2 cups shredded Swiss Cheese
2 tablespoons sliced green onions
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
dash nutmeg

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375F.

Spray 24 miniature muffin cups with nonstick cooking spray. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on work surface; peel off remaining plastic sheet.

With floured 2 1/2 inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust. Press 1 round of dough in bottom and up sides of each sprayed muffin cup.

Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2 cup measuring cup, combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top.

Bake at 375F for 25 to 30 minutes or until golden brown. Cool slightly; lift quiches from cups with tip of knife. Serve warm.

24 appetizers.