Ingredients:
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices bacon, crisply cooked, drained and chopped
1/2 cup finely chopped zucchini
1/2 cup finely chopped mushrooms
1 green onion with top, sliced
1/2 cup (2 ounces) shredded cheddar cheese
1 garlic clove, pressed
Dash of ground black pepper
Directions:
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Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl.
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Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.
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On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller™. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups.
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Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.