"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mini Vegetable Quiches Recipe

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This recipe for Mini Vegetable Quiches, by , is from Just One More Recipe, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debora Thrasher
Added: Thursday, February 17, 2011


1 pkg. refrigerated pie crust (15 oz)
1/2 c. milk
2 eggs
4 slices bacon, cooked crisply, drained and finely chopped
1/2 c. zucchini, finely chopped
1/2 c. fresh mushrooms, finely chopped
2 green onions, finely chopped
1/2 c. red bell pepper, finely chopped
1/2 c. cheddar cheese, finely shredded
1 clove garlic, finely chopped
season as desired (I use Mrs. Dash)

Heat oven to 375. Let pie crust stand at room temperature for 15 minutes. Lightly grease a mini muffin pan. Whisk milk and eggs together. Mix all the finely chopped items together with egg mixture in a large bowl. Add cheese and set aside. On a lightly floured surface, roll one crust into a 12" circle. Cut out circles with a 2 1/2" cookie cutter; press circles into muffin tins. Repeat until all crust is used. Pour filling into the pastry lined muffin tins. Bake for 17-20 minutes or until light brown. Let cool 2 minutes before removing from pan. Serve warm.




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