Mini Mushroom Quiches

1 8 oz. package refrigerated crescent rolls
1 Portabella mushroom
8 oz small white mushrooms
2 TBS butter
1 egg
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded Swiss cheese

Preheat oven to 375�F. 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 tins.

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 degrees.

Makes 24.