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    Mini Mushroom Quiches

    Source of Recipe

    www.cyber-kitchen.com

    List of Ingredients

    1 8 oz. package refrigerated crescent rolls
    1 Portabella mushroom
    8 oz small white mushrooms
    2 TBS butter
    1 egg
    1/2 cup whipping cream
    1/4 tsp salt
    1/8 tsp cayenne pepper
    1/2 cup shredded Swiss cheese

    Recipe

    Preheat oven to 375ºF. Wash mushrooms and chop in food processor. Place butter in a small skillet and cook mushrooms over medium heat until all liquid is evaporated. Grease 2 (12 per pan) 1 3/4" muffin tins.

    Separate each roll of dough into six equal pieces. Cut each piece in half (to form a square) and press into muffin tins. Divide mushroom mixture evenly among shells. Beat together egg, cream, salt and cayenne. Pour egg mixture over mushrooms (approximately 2 tsp. each). Sprinkle with grated cheese. Bake for 18-20 minutes or until center is set.

    To serve warm, cool 5 minutes before removing. To freeze, bake and cool on rack and freeze in air tight container or bag. To reheat, place frozen quiches on cookie sheet and bake 12-14 minutes at 350 degrees. Makes 24. Freezes well.

 

 

 


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