Bacon and Mushroom Bite-Size Quiche
Preparation: 10 min.
Cooking: 35 min.
Total: 45 min.
- 8 slice bacon
- 1/4 Lb fresh . mushrooms , chopped.
- 3 tsp butter
- 4 Tbsp chopped green onions
- 1 3/4 Cup shredded Swiss cheese
- 2 refrigerated pie crusts (or homemade).
- 5 eggs
- 1 3/4 Cup sour cream
Heat oven to 375 ℉. On a lightly floured board, roll out the pastry dough 1/16 in thick. Using a 3 in cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 Tbsp into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 ℉ oven for about 10 minutes.
Makes 3 1/2 dozen.
* Recipe courtesy of the Pork, Be Inspired website.