I got a good one from a Junior League cookbook that involved using an 8
oz. can of butterflake rolls (I think I may have used Pillsbury
croissants instead). You divide the rolls/croissants among 24
miniature muffin cups, pressing the pieces into the cups to make kind
of a shell. The rest is just a basic quiche (10 strips crumbled cooked
bacon, 4 oz. grated swiss -- distribute this equally among all 24 cups
-- then mix 1 beaten egg, 1/4 c. light cream, 2 T minced onion, and put
1 t mixture in each shell. Twenty minutes at 350.)

Well, I wasn't going to put the recipe in, but there it is. These
things disappear almost instantaneously, and my husband always gets a
misty look in his eyes when I pull out a can of croissants (since I
don't use them for anything else, he knows what's coming)...

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com