Mini Apple-Cheddar Crustless Quiches

Ingredients
6 whole large eggs, ~2c.
1/8-1/4 c. whole milk
1 medium tart apple, shredded (Granny Smith, Cripps Pink, Pink Lady, Honeycrisp), ~1/2 c. by volume
1/8 large sweet onion, shredded, grated, ~1/4 c. by volume
2 oz. vintage extra-sharp cheddar, grated, ~1/4-1/2 c. by volume  Brie would probably be better.
Sprinkle fresh grated nutmeg
Sprinkle fresh cracked black pepper
Butter

Directions
Whisk eggs, spices, and milk together in a quart measuring pitcher.  Add remaining ingredients and stir well.  Lightly grease a 12-muffin tin with butter.*  Divide the egg mixture evenly between the cups, 1/4 c. each, taking care that the grated ingredients are evenly distributed.  Bake in a 325˚F oven until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

*Cooking spray can impart a fishy flavor.
Adapted from Eating Well's Mini Mushroom-&-Sausage Quiches and Mini Brie Apple Quiches

It needs something more pungent/remarkable.