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Mini Quiches Recipe

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This recipe for Mini Quiches, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Hatch
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 unbaked piecrust
1 c. fresh mushrooms, thinly sliced
1/4 c. green onions
3 eggs, beaten
1 c. sour cream
1 c. shredded cheese of your choice (cheddar or Swiss works well)
butter

Directions:
Directions:
Saute mushrooms in a little butter, once cooked down add green onions. Remove from heat and let cool. Roll out piecrust. You might have to dust it with a little flour. Using a small circle cookie cutter cut out 24 circles. Place circles in the mini muffin pan and pull up the sides so the dough will hold the filling. If you run out of dough, roll out remaining scraps and cut more circles.

Fill each quiche with your choice of mushrooms and cheese. Do Not fill too high or you will not have enough room for the egg mixture. Push down cheese and mushrooms gently into the dough.

Mix beaten eggs with sour cream thoroughly. Season with salt and pepper. Fill each quiche with a spoonful of the mixture.

Bake at 400 for 8-12 minutes. The tops should be a light golden brown.

Number Of Servings:
Number Of Servings:
24 mini quiches
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
You will need a mini muffin pan. That will make 24 mini quiches.

Try experimenting with the fillings!

 

 

 

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