Mini Quiches

[mos]

Mini Quiches
1 pkg refrigerated pie crust (2 pie crusts)
1 large portabello mushroom
8-oz pkg button mushrooms
2 tbs butter
1 tbs olive oil
1/2 cup whipping cream
1 egg
1/4 tsp salt
1/8 tsp cayenne pepper
1 cup shredded Swiss cheese or Havarti cheese
Let pie crusts stand at room temperature for 20 min, then gently roll out to 12″ circles on a floured board.
Wipe the mushrooms with a damp cloth and chop in food processor or with chef’s knife.
Place the 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°.

Grease 2 dozen 1 3/4″ muffin cups.
Using a 3″ cookie cutter or a round glass of that size, cut 24 circles from pie crust (12 from each crust), rerolling crusts if needed. Press into prepared muffin cups.
Divide mushrooms evenly among the lined cups.
In a small bowl, combine the egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms, using about 2 tsp per each muffin cup.

Sprinkle each with grated cheese.
Bake the quiches for 18-20 min or until center of quiches is set.
To serve warm, cool 5 min 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. Label and freeze up to 3 months
To reheat, place the frozen quiches on cookie sheet and bake at 350° for 12-14 min until hot.

Makes 24

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