1 pkg (15 oz) refrigerated ready to bake pie crust
1 c. zucchini, chopped
1/2 c. fresh mushrooms, chopped
1/4 c. cooked bacon, chopped, or bacon bits
1 garlic clove, pressed
1/4 c. green onions, sliced
1/2 c. milk
2 eggs
1/2 c. (2 oz) shredded Cheddar cheese
dash of ground black pepper

Preheat oven to 375 F. On lightly floured surface, roll one pie
crust into 12x10 in. rectangle using lightly floured rolling pin.
Cut 12 circles from dough. Press into mini-muffin pan. (Use a tart
shaper, if you have one.) Repeat with remaining pie crust. Chop
zucchini, mushrooms, and bacon using a food chopper. Press garlic.
Slice green onions. Whisk milk and eggs together in a bowl. Stir in
veggies and remaining ingredients. Fill each muffin cup with approx.
1 tablespoon filling. Bake 13-15 min., or until puffed and lightly
browned. Cool in pan 2 min. Remove carefully. Serve warm. Makes 24
mini-quiches.