Savory Vegetable Mini Quiches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup milk
2 eggs
4 slices bacon, crisply cooked, drained and chopped
1/2 cup finely chopped zucchini
1/2 cup finely chopped mushrooms
1 green onion with top, sliced
1/2 cup (2 ounces) shredded cheddar cheese
1 garlic clove, pressed
Dash of ground black pepper
1 package (15 ounces) refrigerated pie crusts (2 crusts)
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Directions: |
Directions:Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Mini-Muffin Pan with vegetable oil. Whisk milk and eggs in a bowl.
Chop bacon, zucchini and mushrooms. Add bacon, zucchini, mushrooms, green onion, cheese, garlic,and black pepper to batter bowl; set aside.
On lightly floured surface, roll one crust to a 12-inch circle using a rolling pin. Using 2 1/2” (6-cm) Biscuit Cutter, cut out 12 pastry pieces. Press one pastry piece into each muffin cup. Repeat with remaining crust to fill remaining muffin cups.
Using your small scoop or a tablespoon, fill each muffin cup with a rounded 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. |
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Number Of
Servings: |
Number Of
Servings:24 servings of 1 mini quiche |
Personal
Notes: |
Personal
Notes: Cook's Tips:
When using a Biscuit Cutter to cut out the pastry, start on the outside edge of the crust. Cut nine pastry pieces as close to each other as possible, then cut three pastry pieces from the center. If necessary, roll crust out just enough to accommodate the three center pieces.
A small scoop is a practical tool for filling tart shells.
Choose green onions with crisp, bright green tops and firm white bases. Store them, unwashed, in a plastic bag in the refrigerator for up to 5 days.l tool for filling tart shells.
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