Bacon and Mushroom Bite-Size Quiche
• 8 sl Farmland Bacon
• 1/4 lb Mushrooms, fresh, chopped
• 1 Tbsp Butter
• 1/3 cup Green onion, chopped
• 1 2/3 cups Swiss cheese, shredded
• Pastry for double-crust pie, homemade or bought
• 5 ea Eggs
• 1 2/3 cups Sour cream
Directions
- Heat oven to 375° F. On lightly floured board, roll out pastry dough 1/16 inch thick. Using 3 inch cutter, cut out 42 circles, re-roll scraps as needed.
- Fit circles into bottoms and slightly up sides of lightly greased 2 1/2 inch muffin pans.
- Meanwhile, fry bacon slices until crisp, drain and crumble or chop.
- Chop mushrooms, sauté in butter until limp and liquid evaporates.
- Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
- In large bowl, beat eggs, add sour cream and stir until smooth.
- Spoon about 1 Tbsp into each muffin cup. Bake until puffed and light brown, 20 to 25 minutes.
- Cool in pans 5 minutes, lift out.
- Serve warm or let cool on wire racks.
- If made ahead, wrap cooled quiches air tight, and refrigerate overnight.
- Reheat, uncovered, in 350° F oven for about 10 minutes.
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