Shelly's Recipe

MINIATURE MUSHROOM QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1 (8 oz) pkg refrigerated crescent rolls
1 portabella mushroom, chopped
8 oz small white mushrooms, chopped
2 tbsp butter
1/2 cup whipping cream
1 egg
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded Swiss cheese

Melt butter in a skillet and cook mushroom until liquid is evaporated. Preheat oven to 375. Grease 2 dozen muffin tins. Separate each roll of dough into six equal pieces. Cut each piece in half (to form a square) and press into tins. Divide mushroom mixture evenly amount shells.

Beat cream and next 3 ingredients. Pour into tin, 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, cook on rack and freeze. TO reheat, place frozen quiches on cookie sheet and bake 12-14 minutes at 350.