Roasted Red Pepper, Carmelized Onion and Swiss Mini Quiche Brunch

Tried out a low fat sub with fat free half and half, 1st batch too squishy. Used the correct ingredients second batch a VOILA!!

For 1 dozen

2 C Whole Milk
2 C Heavy Cream
3 Lg Eggs
1/2 t fresh grated nutmeg
 salt and pepper to taste

Pie dough

1 C Grated Swiss
1 C roasted, diced Red Pepper
1/2 white onion, halved and sliced

Preheat oven to 375. Mix on low milk, cream eggs, cheese and spices. Roll out pie dough and with a biscuit cutter make 12 rounds of dough, spray tins with non stick cooking spray, place pie dough in bottom of each muffin tin. (I use 2 tins with 6 each). In a large satee' pan add onions and a 1/4 C chicken broth. let onions cook until broth is gone and onions are caramelized. Add peppers. Fill with egg mixture and spoon in desired amount of onion and peppers. DO NOT OVERFILL!!

Bake for 25 minutes until centers are set, they jiggle but a knife comes out clean. Let sit 5 minutes before serving.

My daughters best friend told me it was the best quiche she has ever had!