Mini Mushroom Quiches
1 8 oz. package refrigerated crescent rolls
1 Portabella mushroom
8 oz small white mushrooms
2 TBS butter
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded Swiss cheese
Preheat oven to 375ºF. Wash mushrooms and chop in food processor.
Place butter in a small skillet and cook mushrooms over medium heat
until all liquid is evaporated. Grease 2 (12 per pan) 1 3/4" muffin
Separate each roll of dough into six equal pieces. Cut each piece in
half (to form a square) and press into muffin tins. Divide mushroom
mixture evenly among shells. Beat together egg, cream, salt and
cayenne. Pour egg mixture over mushrooms (approximately 2 tsp.
each). Sprinkle with grated cheese. Bake for 18-20 minutes or until
center is set.
To serve warm, cool 5 minutes before removing. To freeze, bake and
cool on rack and freeze in air tight container or bag. To reheat,
place frozen quiches on cookie sheet and bake 12-14 minutes at 350