|1||package (15 ounces) refrigerated pie crusts (2 crusts)|
|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|
Yield: 24 appetizers
Nutrients per serving: (1 mini quiche): Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 2 g, Sodium 110 mg, Fiber 0 g
Diabetic exchanges per serving (1 mini quiche): 1/2 starch, 1 fat (1/2 carb)
Cook's Tips: When using the Scalloped Bread Tube 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.
The Small Scoop is a practical tool for filling tart shells, scooping cookie dough, making melon balls and forming meatballs.
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.