These are great little appetizers which would also be great for a high tea or brunch tea. I've made them in the past and don't have a picture for you.
1 package refrigerated pie crusts (2 crusts)
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
Directions:
1. Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray a mini muffin tin with olive oil. Whisk milk and eggs.
2. Chop bacon, zucchini and mushrooms. Add tot he milk and egg mixture, bacon, zucchini, mushrooms, green onion, cheese, garlic and black pepper; set aside.
3. On lightly floured surface, roll one crust to a 12-inch circle. Using a biscuit cutter (large enough to fill the tin holes up the sides, cut out 12 pastry pieces. Press one pastry piece into each muffin cup. Repeat with remaining crust to fill remaining muffin cups.
4. 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.
Serve warm.
Makes 24 appetizers
Variation
~make it vegetarian by omitting the bacon
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