Posted by pwhayes 05-20-99 8:53 AM
Miniature Mushroom Quiche
1 (8 oz.) package refrigerated crescent rolls
1 Portabella mushroom
8 oz. small white mushrooms
2 TBS. butter
1/2 cup whipping cream
1 egg
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/2 cup shredded Swiss cheese
Preheat oven to 375.
Grease 2 (12 per pan) 1 3/4" muffin tins.
Wash mushrooms and chop in food processor.
Place butter in a small skillet and cook mushrooms over medium heat until all liquid is evaporated.
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.