Source: National Pork Board

Tender, cheesy and savory custards in flaky pastry shells.

Servings

8 Bacon, cured, center cut
0.25 lb fresh medium mushrooms , chopped
1 tbsp salted butter
0.33 cup fresh chopped green onion
1.67 cup Cheese, Swiss, shredded
2 Crust, pie, ready to bake, 10"
5 eggs
1.67 cup Sour Cream

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

These can be made ahead and reheated. If made ahead, wrap cooled quiches airtight and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.