1/2 cup half-and-half
1/4 teaspoon onion powder
1/4 teaspoon salt
Dash of pepper
1/2 cup shredded Swiss cheese
1/2 cup shredded zucchini
1 (15 ounce) package of refrigerated pastry (2 crusts for 9” pie)
Preheat oven to 350°. Unroll pastry and cut into 24 circles using a 3” biscuit cutter. Line mini muffin cups with dough. Place about 1 teaspoon of zucchini in each muffin cup. In a measuring cup with a pouring spout, beat eggs, half-and-half, onion powder, salt and pepper. Fill muffin cups 3/4 full with egg mixture. Sprinkle about one teaspoon of cheese on top of each quiche. Bake 20-25 minutes until pastry is golden brown and centers are set. Let stand 10 minutes before removing from pan. Cool on wire rack. Serve warm or cold.
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