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Heat oven to 375 degrees F. Lightly grease 24 mini muffin cups.
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Remove and discard casing from chorizo. Finely dice the sausage.
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Heat oil in a small skillet over medium-high heat. Add diced chorizo and cook until browned. Remove from heat to cool to room temperature.
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If using homemade dough, roll out thin (between 1/8- and 1/4-inch).
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Use a round 2 1/2-inch cutter to cut 24 rounds from the dough. Press 1 round into bottom and up the sides of each muffin cup.
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Divide cheese among muffin cups (about 1 to 1 1/2 teaspoons per cup). Top each with green onions then cooked chorizo.
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Whisk together eggs, cream, salt, and nutmeg. Spoon evenly into crusts.
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Bake for 25 minutes, or until lightly browned. Cool 2 minutes. Use the tip of a knife to lift quiches from cups.