Instructions: Allow both pie crust pouches to stand at room temperature for 15-20 minutes. Heat oven to 375F degrees. Spray 24 miniature muffin cups with nonstick cooking spray. Unfold one pie crust; press out fold lines. Place crust on work suface. 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 a fork.

Pour mixture into crusts, filling to within 1/4 inch of top. Bake at 375F degrees for 25-30 minutes or until golden brown. Cool slightly; lift quiches from cups with tip of knife. Serve warm.

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