Bacon and Mushroom Bite-Size Quiche

Tender cheesy and savory custards in flaky pastry shells make elegant finger food and can be made ahead and reheated.

Serves: 42
Cook Time: 25 Minutes

Ingredients

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

Steps

Heat oven to 375 degrees F. 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. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. 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, 20-25 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 350 degrees F oven for about 10 minutes.

Serving Suggestions

Delicious for brunch or evening appetizers.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

Print Full Page	Print 3x5 Recipe Card
Send to a Friend	Sign In to Add To My Favorites

Rating

[Not yet rated]

Rate This Recipe

Comments (0) Post Your Comment View All Comments