Savory Vegetable Mini Quiches - cooking recipe

Ingredients

1 (15 ounce) package refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices bacon, crisply cooked, drained and chopped
1/2 cup zucchini, finely chopped
1/2 cup mushroom, finely chopped
1 green onion, with top and sliced
1/2 cup cheddar cheese, shredded
1 garlic clove, pressed
ground black pepper, dash

Preparation

Preheat oven to 375 degrees.
Let pie crusts stand at room temperature 15 minutes.
Lightly spray mini-muffin pan with vegetable oil.
Whisk milk and eggs in bowl.
To bowl, add the bacon, zucchini, mushrooms, green onion, cheese, garlic and black pepper to bowl.
Set aside.
On lightly floured surface, roll one crust to a 12-inch circle.
Cut out 12 pastry pieces, using a round cutter (scalloped cutters look pretty).
Press one pastry piece into each muffin cup.
Repeat with remaining crust to fill remaining muffin cups.
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.