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Title: Savory Vegetable Mini-Quiches
Categories: Appetizer Brunch Blank
Yield: 24 Servings
| 1 | Refrigerated pillsbury pie crusts | |
| 1 | c | Zucchini; chopped |
| 1/2 | c | Mushroom; chopped |
| 1/4 | c | Bacon bits |
| 1 | Garlic; pressed | |
| 1/4 | c | Green onion; sliced |
| 1/2 | c | Skim milk |
| 2 | Eggs | |
| 1/2 | c | Cheddar cheese; shredded |
| 1 | ds | Ground black pepper |
Preheat oven to 375F. On lightly floured surface, rool one pie crust into
12x10 inch rectangle using Dough and Pizza Roller. Cut 12 circles from
dough using cut n seal or Valtrompia bread tube. Press into Mini-Muffin
Pan using the Mini-Tart Shaper. Repeat with remaing pie crust. Chop
veggies, and put veggies, bacon bits, garlic, and onions.In Batter Bowl,
Whisk milk, eggs together, stir in veggies and add remaining ingred. Fill
each muffin cup with approx. 1 tbsp. filling. Bake 13-15 minutes, or until
puffed and lightly brown. Cool in pan for 2 minutes. remove carefully.
Serve warm. Variation: to make a 9-inch quiche, place on pie crust in 9'
Pie Stone. Double all ingred., except eggs, use 3 eggs. Slice the veggies,
instead of chopping. Bake for 35-40 minutes. Note: Use egg substitue to
make this lower in fat.
106 calories, 7 g fat. Source: The Pampered Chef typed by Sarah
Gruenwald sitm@ekx.infi.net By Patrick & Sarah Gruenwald
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