Quiches

I had to do a good amount of prep work the night before since I wanted the crust to fit on the muffin tin.  It took an hour to prepare 48 individual cups.  Ugh! At least I got that over with and didn't have to struggle with it later.  In any case, for my first time making quiches, I thought I did a pretty good job.  Next time, I will definitely add more ingredients.  I was scared that everything wouldn't fit in the cups and I wouldn't have room for the egg mixture.  You live and you learn.

Bacon, green onion, and cheddar cheese quiche

Ingredients

(yields 24 bacon, green onions, and cheese quiches)

6 slices of bacon
frozen 9-inch pie shells (thawed)
1/2 cup chopped green onion
3 eggs
3/4 cup milk

1/3 cup shredded sharp cheddar cheese

1/4 teaspoon salt
1/8 teaspoon ground nutmeg


Directions
1) Set the oven to 375 degrees.

2) On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 24 rounds from the thawed pie crust.

3) Press each of the rounds into the bottom, and up the sides of nonstick mini muffin cups.

4) In a skillet, cook the bacon until brown and very crisp.  Set aside the bacon.

5) Add in the green onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly. 

6) Place the onions in a medium bowl.

7) Crumble the bacon into small pieces and mix it in the bowl with the cooked green onions.
8) Add the cheese with the bacon and green onions.
9) Using a spoon, scoop the mixture into the individual cups.
10) In a large measuring cup, beat the eggs, then add the milk, salt, and nutmeg.
11) Pour that evenly into the cups and fill to the top.

12) Bake for 25-30 minutes or until golden brown.

13) Cool on wire rack for 10 minutes.

Spinach, baby portabella mushroom, and cheddar/ parmesan cheese quiche

Ingredients

(yields 24 spinach, mushroom, and cheese quiches)

1 (9 ounce) package frozen chopped spinach, thawed and well drained (use your hands to squeeze out any extra moisture)

frozen 9-inch pie shells (thawed)

1/3 cup chopped baby portabella mushrooms

2 cloves of garlic

1 tablespoon butter
3 eggs
3/4 cup milk
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg


Directions
1) Set the oven to 375 degrees.
2) On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 24 rounds from the thawed pie crust.
3) Press each of the rounds into the bottom, and up the sides of nonstick mini muffin cups.
4) In a skillet, saute the mushrooms with garlic and butter for amount 5 minutes. Set aside.
5) Mix the drained spinach, cheddar cheese, and parmesan cheese.  Add the mushrooms.
6) Using a spoon, scoop the mixture into the individual cups.
7) In a large measuring cup, beat the eggs, then add the milk, salt, and nutmeg.
8) Pour that evenly into the cups and fill to the top.
9) Bake for 25-30 minutes or until golden brown.
10) Cool on wire rack for 10 minutes.