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Miniature Mushroom Quiche

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Ingredients:

1 package 8 ounces refrigerated crescent rolls
1 Portabella mushroom
8 ounce small white mushrooms
2 tablespoons butter
1/2 cup whipping cream
1 egg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup shredded Swiss cheese

Directions:

Wash mushrooms and chop in food processor. Place butter in a small skillet and cook mushrooms over medium heat until all liquid is evaporated. Preheat oven to 375 degrees. Grease 2 dozen 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 teaspoons each). Sprinkle with grated cheese. Bake at 375 degrees for 18-20 minutes or until center is set. To serve warm, cool 5 minutes before removing. To freeze, 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. Freezes extremely well.

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