Bacon and Mushroom Bite-Size Quiche

  • Yield: 3 1/2 dozen


8slices bacon
1/4pound fresh mushrooms, chopped
1tablespoon butter
1/3cup green onion, chopped
1 2/3cups Swiss cheese, shredded
-- Pastry for double-crust pie, (homemade or purchased)
5-- eggs
1 2/3cups sour cream


  1. Heat oven to 375F. 
  2. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. 
  3. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. 
  4. Chop mushrooms, sauté in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese.
  5. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20 to 25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350F oven for about 10 minutes.

Nutritional Info *per serving

  • Calories 95
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 35mg
  • Sodium 87mg
  • Carbohydrate 4g
  • Fiber 0g
  • Protein 3g