1 (9") prepared refrigerated pie crust
2 c. evaporated skimmed milk
4 lg. eggs
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. ground white pepper
3 oz. shredded Swiss cheese
1/4 c. minced scallions
2 tbsp. imitation bacon bits

1. Preheat oven to 350 degrees. Spray eight 4 1/2 inch tart pans with removable bottoms with nonstick cooking spray. Set aside.

2. Divide pie crust into 8 pieces. Roll each into a 6 inch round. Place in prepared tart pans, pressing into bottom and up sides. Line each with heavy duty foil. Bake shells 8-10 minutes, until golden. Cool on rack; place on a large baking sheet.

3. To prepare filling: In large bowl, whisk milk, eggs, salt, nutmeg and pepper.

4. Sprinkle equal amounts of cheese, scallions and bacon bits over bottom of each tart shells. Pour equal amounts of egg mixture in each shell.

5. Bake 30-35 minutes, until egg whites is set. Serve warm or cold.