Preheat oven to 400 degrees. Cut piecrusts into 4 equal sections and place into 4- inch round or fluted tart tins. Press dough into crevices and trim excess afterwards. Works best on tins with removable bottoms. Poke fork holes in dough; cover pies with foil and pre-bake 5-7 minutes. Remove. Return to over without foil and back 2-4 minutes until dough is dry. Remove and let stand. Reduce oven to 325 degrees. In a medium-large bowl combine shredded cheese, pimentos, ham, scallions, and flour. Divide mixture evenly into tins. In a small bowl, combine eggs, half and half, seasoning, and dash of salt and pepper. Pour evenly among tins over other ingredients. Bake 18-22 minutes or until filling mixture is set.Note: you can make one big quiche by using one sheet of pie dough and combining all ingredients. Baking times will vary.
Ready in 40 min