Savory Vegetable Mini Quiches

By michelew7

Tasty quiches made with refrigerated pie crust

Ingredients

• 2 refrigerated pie crusts
• 1/2 cup milk
• 2 eggs
• 1/4 to 1/2 cup bacon pieces
• 1/2 cup finely chopped zucchini
• 1/2 cup finely chopped mushrooms
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1 garlic clove, presed
• dash of ground black pepper

Details

Servings 24
Cooking time 20mins

Preparation

Step 1

Preheat oven to 375 degrees. Let pie crusts stand at room temperature 15 minutes. Lightly spray mini muffin pan with Pam.

Whisk milk and eggs together. Add bacon, zucchini, mushrooms, cheese, garlic and black pepper. Set aside.

On lightly floured surface, roll one crust to a 12-inch circle. Cut out 12 round pastry pieces. Press one piece into each muffin cup. Repeat with remaining crust to fill muffin cups.

Fill each muffin cup with a scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.