Savory Vegetable Mini Quiches
- 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
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl.
Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.
On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller®. Using 2 1/2” (6-cm) Biscuit Cutter, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups.
Using Small Scoop, 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.
- 24 servings of 1 mini quiche
Nutrients per serving:
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
U.S. Diabetic exchanges per serving:
1/2 starch, 1 fat (1/2 carb)
When using the Biscuit Cutter 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.