Mini Quiche

• Serves: 24 mini quiche
• Prep Time: 30 minutes
• Total Time: 50 minutes

Ingredients

• 1 package (15 ounce) refrigerated pie crusts (2 crusts)
• 1/2 cup milk
• 2 eggs
• 4 slices bacon crisply cooked and chopped
• 1/2 cup finely chopped zucchini
• 1/2 cup finely chopped mushrooms
• 1/4 cup finely chopped onion
• 1/2 cup shredded cheddar cheese
• 1 garlic clove pressed
• dash of ground black pepper

Instructions

Preheat oven to 375. Let pie crusts stand at room temperature for 15 minutes. Lightly spray mini muffin pan with non-stick spray. Whisk milk and eggs together. Chop bacon, zucchini, onion, and mushrooms. Press garlic. Add veggies and bacon and dash of black pepper to egg mixture and mix well. Roll one pie crust out onto lightly floured surface and cut out pastry pieces with fluted bread pan edge or cookie cutter. Press one pastry piece into each muffin cup using tart tamper. repeat with remaining crust to fill all muffin cups. Using small scoop, fill each muffin cup with a rounded scoop of veggie/egg mixture. Bake 17-20 minutes or until crusts are light, golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan.