Mini Quiches

1 pkg. refrigerated pie crust
1 large portabella mushroom
8 oz. button mushrooms
2 Tbsp. butter
1 Tbsp. olive oil
1/2 cup whipping cream
1 egg
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 cup shredded Swiss cheese

Let pie crusts stand at room temperature for 20 minutes, then gently roll
out to 12" circles. Wipe mushrooms with damp cloth and chop in food
processor or with chef's knife. Place butter and olive oil in a medium
skillet and cook mushrooms over medium heat until all liquid is evaporated
and mushrooms are brown and tender. Preheat oven to 375 degrees. Grease 2
dozen 1 3/4" muffin cups. Using 3" cookie cutter, cut 24 circles from pie
crust (12 from each crust), rerolling crusts if needed. Press into
prepared muffin cups. Divide mushrooms evenly among lined cups. In small
bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg
mixture over mushrooms; 2 tsp. per each muffin cup. Sprinkle each with
grated cheese.
Bake at 375 degrees for 18-20 minutes or until center of quiches is set.
To serve warm, cool 5 minutes before removing from pans. To freeze, cool
on wire rack and freeze in single layer until solid. Place in air tight
freezer container in single layer. To reheat, place frozen quiches on
cookie sheet and bake at 350 degrees for 12-14 minutes until hot. Makes
24.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/