Miniature Quiches - cooking recipe

Ingredients

4 eggs
1 can (10 3/4 oz.) cream of celery soup
1/2 c. milk
1/4 tsp. crushed oregano leaves
2 Tbsp. Parmesan cheese
pastry for 2 crust 9-inch pie
1 c. shredded Swiss cheese
3/4 c. diced, cooked ham
nutmeg

Preparation

In medium
bowl beat together eggs, soup, milk, oregano and Parmesan
cheese.
Set
aside.
Divide pastry in half.
On floured surface,
roll out one half to 1/8-inch thickness. Cut 9 rounds using
a
4-inch
cookie cutter with scalloped edge. Line 3-inch muffin pan cups with rounds.
Repeat with remaining dough.