Recipes and Cooking Mini Bacon-Mushroom Quiches Frozen puff pastry makes easy prep for these mouthwatering mini quiches. Prebake the crust first to ensure it will stay firm while the filling bakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Dera Burreson Hands On Time: 30 mins Total Time: 50 mins Servings: 12 Yield: 12, 2 1/2 inch quiches Jump to Nutrition Facts Ingredients Nonstick cooking spray ½ 17.3 ounce pkg. frozen puff pastry sheets (1 sheet), thawed 4 slices bacon 1 ½ cup sliced fresh stemmed shiitake, cremini, and/or button mushrooms ¾ cup shredded Swiss cheese (3 ounces) ¼ cup sliced green onions 2 eggs, lightly beaten 1 8 ounce carton sour cream Directions Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray. On a lightly floured surface roll out pastry to a 12-inch square. Cut into twelve 4x3-inch rectangles. Press pastry rectangles onto bottoms and up sides of muffin cups. Prick bottoms with a fork. Bake 8 minutes. Remove from oven. Press centers down with the back of a teaspoon. In a large skillet cook bacon until crisp. Drain bacon on paper towels; crumble. Reserve 1 Tbsp. of drippings in skillet; discard any remaining drippings. For filling, cook mushrooms in reserved drippings until tender and liquid evaporates. In a medium bowl combine mushrooms, crumbled bacon, cheese, and green onions. Spoon filling into each pastry shell. In the same bowl whisk together eggs and sour cream; slowly spoon the egg mixture over filling in shells to allow the egg mixture to flow into cups around the filling. Bake 12 to 15 minutes or until set (160°F). Let stand 5 minutes in the pan. Carefully remove from muffin cups. Serve warm. Full-Size Quiche To make a full-size quiche, prepare as directed except omit puff pastry and use 1/2 of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust) for the pastry. Preheat oven to 450°F. Let piecrust stand according to package directions. Fold pastry into fourths and transfer to a 9-inch round tart pan with a removable bottom. Unfold pastry and ease into tart pan. Press pastry into fluted sides; trim edge. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 375°F. Prepare filling as directed and fill pastry shell. Bake 18 to 20 minutes or until center is set (160°F). Let stand 10 minutes before serving. Makes 6 servings (1 slice each).Nutrition analysis per serving: 387 calories, 11 g protein, 29 g carbohydrate, 26 g total fat (11 g sat. fat), 105 mg cholesterol, 1 g fiber, 2 g total sugar, 9% Vitamin A, 1% Vitamin C, 329 mg sodium, 16% calcium, 6% iron Rate it Print Nutrition Facts (per serving) 184 Calories 13g Fat 12g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 184 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 53mg 18% Sodium 151mg 7% Total Carbohydrate 12g 4% Total Sugars 1g Protein 7g Vitamin C 0.6mg 3% Calcium 101mg 8% Iron 0.8mg 4% Potassium 108mg 2% Folate, total 10.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.