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1
Heat oven to 375 degrees.
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2
Grease muffin pan with nonstick cooking spray.
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3
Roll each piecrust into a 12 circle.
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4
Using a round cookie cutter, cut eight 3 to 3 1/2 circle from each crust.
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5
Press circle into muffin pan cups, pushing crusts up to the rim, forming tartlet shells.
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6
Chill in freezer 5-10 minutes to firm up slightly (This will help shells hold their shape while baking).
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7
Fill empty muffin cups with water so quiche bakes evenly.
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8
Bake 6 minutes until set.
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9
Cool about 5 minutes on wire racks.
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10
Divide cheese and ham evenly among shells.
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11
With fork, beat together milk, eggs, salt and nutmeg.
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12
Pour mixture evenly over cheese and ham in shells.
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13
DO NOT OVERFILL.
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14
Bake 20 minutes or until knife inserted in center comes out clean.
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15
Transfer pans to wire rack and cool completely before refrigerating.
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16
Carefully loosen quiches from pan using a small sharp-tipped knife.
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17
Can be kept in refrigerator up to 3 days.
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18
TO FREEZE: Wrap each cooled quiche in plastic wrap and then foil.
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19
Freeze up to 3 months.
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20
A frozen quiche placed in a lunch box at room temperature will thaw in 4 hours.
