Bacon and Mushroom Bite-sized Quiche

Ingredients

 * 8 slices bacon
 * 1/4 pound fresh mushrooms, chopped
 * 1 tablespoon butter
 * 1/3 cup chopped green onion
 * 1 2/3 cups shredded Swiss cheese
 * Pastry for double-crust pie (homemade or purchased)
 * 5 eggs
 * 1 2/3 cups sour cream

Directions

 * 1) Heat oven to 375 degrees F.
 * 2) On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
 * 3) Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans.
 * 4) Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
 * 5) Chop mushrooms, saute in butter until limp and liquid evaporates.
 * 6) Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
 * 7) In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
 * 8) Bake until puffed and light brown, 20–25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks.


 * Note:
 * If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Makes 3 1/2 dozen.