Ingredients
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Nonstick cooking spray
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½ 17.3 ounce pkg. frozen puff pastry sheets (1 sheet), thawed
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4 slices bacon
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1 ½ cup sliced fresh stemmed shiitake, cremini, and/or button mushrooms
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¾ cup shredded Swiss cheese (3 ounces)
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¼ cup sliced green onions
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2 eggs, lightly beaten
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1 8 ounce carton sour cream
Directions
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Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray. On a lightly floured surface roll out pastry to a 12-inch square. Cut into twelve 4x3-inch rectangles. Press pastry rectangles onto bottoms and up sides of muffin cups. Prick bottoms with a fork. Bake 8 minutes. Remove from oven. Press centers down with the back of a teaspoon.
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In a large skillet cook bacon until crisp. Drain bacon on paper towels; crumble. Reserve 1 Tbsp. of drippings in skillet; discard any remaining drippings.
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For filling, cook mushrooms in reserved drippings until tender and liquid evaporates. In a medium bowl combine mushrooms, crumbled bacon, cheese, and green onions. Spoon filling into each pastry shell. In the same bowl whisk together eggs and sour cream; slowly spoon the egg mixture over filling in shells to allow the egg mixture to flow into cups around the filling.
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Bake 12 to 15 minutes or until set (160°F). Let stand 5 minutes in the pan. Carefully remove from muffin cups. Serve warm.
Full-Size Quiche
To make a full-size quiche, prepare as directed except omit puff pastry and use 1/2 of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust) for the pastry. Preheat oven to 450°F. Let piecrust stand according to package directions. Fold pastry into fourths and transfer to a 9-inch round tart pan with a removable bottom. Unfold pastry and ease into tart pan. Press pastry into fluted sides; trim edge. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 375°F. Prepare filling as directed and fill pastry shell. Bake 18 to 20 minutes or until center is set (160°F). Let stand 10 minutes before serving. Makes 6 servings (1 slice each).Nutrition analysis per serving: 387 calories, 11 g protein, 29 g carbohydrate, 26 g total fat (11 g sat. fat), 105 mg cholesterol, 1 g fiber, 2 g total sugar, 9% Vitamin A, 1% Vitamin C, 329 mg sodium, 16% calcium, 6% iron
Nutrition Facts (per serving)
| 184 | Calories |
| 13g | Fat |
| 12g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 184 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 6g | 30% |
| Cholesterol 53mg | 18% |
| Sodium 151mg | 7% |
| Total Carbohydrate 12g | 4% |
| Total Sugars 1g | |
| Protein 7g | 14% |
| Vitamin C 0.6mg | 1% |
| Calcium 101mg | 8% |
| Iron 0.8mg | 4% |
| Potassium 108mg | 2% |
| Folate, total 10.4mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.