Ingredients for Savory Vegetable Mini Quiches
- Refrigerated Pie Crusts
- ½ cup milk
- 2 large eggs
- 4 slices cooked bacon, chopped
- 1 medium zucchini, diced
- Mushroom
- 2 green onions, thinly sliced
- Cheddar Cheese
- Garlic Clove
- Ground Black Pepper
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How to Make Savory Vegetable Mini Quiches
- Preheat oven to 375°F (190°C).
- Let pie crusts (2 14.1 oz packages) stand at room temperature for 15 minutes.
- Lightly spray a 12-cup mini-muffin pan with vegetable oil.
- In a large bowl, whisk together 2 large eggs and ½ cup milk.
- Add the following to the bowl: 4 slices cooked bacon, chopped; 1 medium zucchini, diced; 1 cup sliced mushrooms; 2 green onions, thinly sliced; 1 cup shredded cheddar cheese; 2 cloves garlic, minced; and ¼ teaspoon black pepper.
- Gently mix until combined.
- On a lightly floured surface, roll out one pie crust to a 12-inch circle.
- Using a 2 ½-inch round cutter, cut out 12 pastry pieces.
- Press one pastry piece into each muffin cup, gently pressing into the bottom and up the sides.
- Repeat with the remaining pie crust to fill the remaining muffin cups.
- Fill each muffin cup with a rounded tablespoon of the vegetable mixture.
- Bake for 17-20 minutes, or until the crusts are light golden brown and the filling is set.
- Let cool in the pan for 2 minutes.
- Carefully remove the mini quiches from the pan.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
15g
Carbs
3g
