Mini quiche recipes in cupcake tins- have any good recipes?

I'm looking to use puff pastry as the crust. But the main thing is, I need to use my cupcake tins, NOT mini muffin tins.|||Mini Quiches





Ingredients:





* 1 pkg. refrigerated pie crust


* 1 large portabello mushroom


* 8 oz. button mushrooms


* 2 Tbsp. butter


* 1 Tbsp. olive oil


* 1/2 cup whipping cream


* 1 egg


* 1/4 tsp. salt


* 1/8 tsp. cayenne pepper


* 1 cup shredded Swiss cheese





This little quiches are wonderful served as appetizers at a holiday party. You can make them ahead of time and freeze them; they reheat beautifully.


Prep Time: 25 minutes


Cook Time: 20 minutes


Ingredients:





* 1 pkg. refrigerated pie crust


* 1 large portabello mushroom


* 8 oz. button mushrooms


* 2 Tbsp. butter


* 1 Tbsp. olive oil


* 1/2 cup whipping cream


* 1 egg


* 1/4 tsp. salt


* 1/8 tsp. cayenne pepper


* 1 cup shredded Swiss cheese





Preparation:


Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12" circles. Wipe mushrooms with damp cloth and chop in food processor or with chef's knife. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender.





Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin cups. Using 3" cookie cutter, cut 24 circles from pie crust (12 from each crust), rerolling crusts if needed. Press into prepared muffin cups. Divide mushrooms evenly among lined cups. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms; 2 tsp. per each muffin cup. Sprinkle each with grated cheese.





Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans.





To freeze, cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.





To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot. Makes 24.|||i wouldn't use puff pastry, it doesn't really work.


mature cheddar cheese and chive quiche


roll out pastry, cut to fit your cupcake tins with a tiny bit extra, put dried peas or something similar in the bottom of each, and bake blind, this basically is cooking the crust without letting it rise, this is why puff pastry isn't good, if you don't cook this its really unlikely the pastry wont cook and it will be soggy. cook for about 10-15 mins on a 200 oven{ preheat before}


beat 6 eggs add a pinch of salt and pepper, grate 2 hand fulls of mature cheddar cheese, and finely chop a hand full of chives. mix into the egg mixture add two tablespoons of milk.


when the pastry bottoms are cooked remove the dried peas and pour in the mixture into the pastry cups, cook in oven at 200 till set.


believe me their gorgeous.