Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds). Press into prepared muffin tins.
Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. Pour egg mixture evenly over all 24 cups, filling to within 1/4 inch of the top.
Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.
Eggs: 3 cups egg white may be substituted for the whole eggs.
Milk: Heavy cream or half-and-half may be substituted for the milk.
Yield: This recipe makes 24 muffin-tin-sized quiche muffins.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Cool completely, then freeze on a plate or tray until frozen solid. Transfer to a freezer-safe bag and label. To reheat, bake straight from the oven in a 400-degree oven for 5 to 10 minutes. Or, microwave individual quiche muffins for about 2 minutes.
Mini quiche: These tiny appetizers are 2-3 bites each and perfect for parties with lots of choices on the buffet.
Quiche Lorraine:This full-sized quiche is made in a pie plate and perfect for slicing wedges.
Crustless egg muffins: These egg cups are the muffin-sized without a crust.
Flavors: Aim for 3-4 cups filling ingredients total depending on what you choose. Some of my favorite combinations are: