Mini Quiche Recipe

Ingredients:

• 4 pie crusts (thawed (homemade or from 2 boxes store-bought))
• 4 eggs
• 1 cup milk
• 1/2 teaspoon Salt
• 3 ounces Swiss cheese (grated)
• 3 slices bacon (fried and crumbled)
• 2 tablespoons green onion (sliced)
• 3 ounces Swiss cheese (grated)
• 1/4 cup (about 1.5 ounces) ham (cubed)
• 3 ounces Swiss cheese (grated)
• 4 cups (3 ounces) spinach (wilted (see notes))
• 1 tablespoon red bell pepper (cubed)
• 2 tablespoons (1/2 ounce) white button mushrooms (trimmed and finely chopped)
• 3 ounces Swiss cheese (grated)
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Instructions:

1. Let the pie crusts stand at room temperature for 15 to 20 minutes. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray. 
2. Open and unfold one pie crust, then press out any fold lines. With a 2-1/2 inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
3. In the prepared mini muffin tins, press 1 round of pie crust into the bottom and up the sides of the cup.
4. In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
5. In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped bacon among the 12 cups, using about 1/2 teaspoon bacon in each. Top with a couple slices of green onion.
6. In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped ham among the 12 cups, using about 1/2 teaspoon ham in each.
7. In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the wilted spinach among the 12 cups, using about about 1/2 teaspoon spinach in each. Evenly divide the chopped red pepper among the mini muffin cups.
8. In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped mushroom among the 12 cups, using about 1/2 teaspoon mushroom in each. 
9. Pour egg mixture into each of the 48 cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.