mini quiche with mushroom and bacon

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 4  Prep: 10m  Cook: 25m  

3

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 slices bacon 8 slices bacon
•   1/4 pound fresh mushrooms chopped 1/4 pound fresh mushrooms chopped
•   1 tablespoon butter 1 tablespoon butter
•   1/3 cup chopped green onion 1/3 cup chopped green onion
•   1 2/3 cups shredded Swiss cheese 1 2/3 cups shredded Swiss cheese
•   Pastry for double-crust pie (homemade or purchased) Pastry for double-crust pie (homemade or purchased)
•   5 eggs 5 eggs
•   1 2/3 cups sour cream 1 2/3 cups sour cream

Instructions

1. Heat oven to 375 degrees F. On a lightly floured board roll out the pastry dough 1/ 16-inch thick. Using a 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; crumble or chop. Chop mushrooms saute? in butter until limp and liquid evaporates. Combine bacon mushrooms green onion and cheese. Divide filling equally among muffin cups. In large bowl beat together eggs add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead wrap cooled quiches airtight and refrigerate overnight. Reheat uncovered in a 350 degrees F. oven for about 10 minutes.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!