MINI QUICHES

Betsy Guckeyson

1 box Pillsbury refrigerated pie crusts, softened as directed on package

1½ c. cream

½ c. half-and-half

4 large eggs and 2 egg yolks, beaten together

Salt and pepper to taste

For cheddar/broccoli quiche: about 1½ c. finely grated sharp cheddar and about 1 c. finely chopped broccoli tops, ¼ tsp. cayenne pepper (amounts for half a recipe of custard)

Swiss cheese and about 1 c. real bacon bits, ¼ tsp. nutmeg (amounts for half a recipe of custard)

 Preheat oven to 375°F. Spray 24 count mini muffin pan(s) with cooking spray. Remove pie crust from packaging and place flat on lightly floured pastry cloth. Roll slightly thinner. With 2½-inch round cutter, cut 24 rounds from each crust (to get this many, you have to re-roll scraps). Press 1 pie crust round into bottom and up sides of each muffin cup. A wooden spool shaped tool (or end of a large wooden spoon handle) makes this a bit easier. Try not to tear ...