Prepare Pastry for a Double-Crust Pie. Cover and chill about 1 hour or until pastry is easy to handle.

Preheat oven to 375°F. Divide chilled pastry into 18 portions; shape each portion into a ball. Place a ball in each of eighteen 2 1/2-inch muffin cups. Gently press dough onto the bottoms and 1 inch up the sides of the muffin cups.

In a medium bowl combine eggs, milk, green onions, salt, and pepper. Ladle egg mixture into pastry-lined muffin cups, filling each about three-fourths full. Sprinkle with ham.

Bake for 20 minutes or until a knife inserted near centers comes out clean. Sprinkle tops of quiches with cheese. Let stand in muffin cups for 10 minutes. Using a sharp knife, carefully loosen sides. Carefully remove from muffin cups; serve warm.

Make AheadPrepare as directed; cool completely. Place quiches in a single layer in an airtight container. Seal and chill for up 24 hours. Or label and freeze for up to 1 month. To serve, if frozen, thaw at room temperature for 15 minutes. Preheat oven to 350°F. Place in a shallow baking pan. Bake for 15 to 18 minutes or until heated through.

Nutrition Facts (Ham and Swiss Quiche Cups)Per serving: 191 kcal cal., 12 g fat (5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 78 mg chol., 261 mg sodium, 15 g carb., 1 g fiber, 1 g sugar, 6 g pro.Percent Daily Values are based on a 2,000 calorie diet