Don't you love when you screw up a recipe and it turns out fantastic?! I do too! This recipe is definitely one of those. Pampered Chef's original called for mushrooms, green onions, & bacon. I accidentally used all the mushrooms and completely forgot to buy green onions. The bacon...I cooked in the microwave but forgot all about it in there until I was about to reheat my tea later. Oops! But I made some alterations to make up for it and I was really happy with the final product! I like these because they are really easy for Brandon & I to heat up throughout the week and we are still getting a nice & healthy breakfast. These would also be perfect to take to a brunch!
Savory Vegetable Mini Quiches
1 pkg (15 oz) refrigerated pic crusts (2 crusts)
1/2 cup milk
1/2 cup finely chopped zucchini
1/2 cup red & yellow pepper (1/4 cup each)
1/2 cup shredded cheddar cheese
1 garlic clove, presse
dash of ground black pepper
1. Preheat oven to 375. Let pie crusts stand at room tempurature 15 minutes. Lightly spray mini muffin pan with Pam spray. Whisk milk & eggs in medium bowl.
2. Chop zucchini & peppers. Add veggies, cheese, garlic & pepper to egg mixture, set aside.
3. On lightly floured surface, roll one crust to a 12 inch circle (only needs to go about 1 inch). Using Pampered Chef Scalloped Bread Tube (I'm sure a regular 3 inch circle cookie cutter would work just fine) cut out 12 pastry pieces. Press one pastry piece into each mini muffin cup & press down (PC mini-tart shaper works great). Repeat with remaining crust to fill remaining muffin cups.
4. Fill each muffin cup with about 1 tablespoon of vegetable/egg mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan.
**Original recipe did not have red & yellow peppers but instead called for:
4 slices bacon, crisply cooked, drained & chopped
1/2 cup finely chopped mushrooms
1 green onion with top, sliced
Add during step 2 with the zucchini.