Bacon and Mushroom Bite-Size Quiche

bacon and mushroom quiche

Ingredients

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

Directions

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.

Crustless Spinach Quiche

Spinach Quiche Ingredients:

1     10 ounce (300 g) package frozen chopped spinach
4     ounces ( 120 ml) skim milk Swiss cheese
2     slices day old bread, broken into small pieces
12     ounces (360 ml) egg substitute
3     scallions, whites and 1 inch green, sliced
1/4     teaspoon (1.25 ml) nutmeg
pepper
Cooking spray

Directions:

1.    Preheat the oven to 350°F (180°C)
2.    Defrost the spinach and drain in a colander, ensuring you remove all liquid.
3.    Mix the bread, cheese, scallion, nutmeg and pepper with the egg substitute.
4.    Pour into a pie pan of 8 or 9 inches – ensure you spray with cooking spray.
5.    Bake for 30 minutes or until set. Serve hot.