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Ingredients
- 1 package (15 oz) refrigerated pie crusts
- 1/2 cup milk
- 2 eggs
- 4 slices bacon, cooked, drained, chopped
- 1/2 cup mushrooms, finely chopped
- 1 green onion, sliced
- 1/2 cup (2 oz)cheddar cheese, shredded
- 1 garlic clove, pressed
- dash of ground pepper
Details
Servings 24
Preparation
Step 1
preheat oven to 375 degrees. Let pie crusts stand at room temprature 15 minutes. Lightly spray muffin pan with vegtable oil. Whisk milk and eggs in bowl.
Chop bacon, and mushrooms. Add bacon, mushrooms, green onions, cheese, garlic, and black pepper to bowl; set aside.
On lightly floured surface, roll one crust to a 12 inch circle. Cut out 12 circle pastry pieces. Press one pastry piece into each muffin cup. Repeat with remaining crust to fill remaining muffin cups.
Using small scoop, fill each muffin cup with a rounded scoop of vegtable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan for 2 minutes; carefully remove mini quiches from pan. Serve warm.
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