Quiche On The Run - For One

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 24 frozen 3-inch pie pastry tart shells, unbaked
• 1 tablespoon butter
• 2 green onions, sliced
• 1 zucchini, cut in half lengthwise and thinly sliced
• 10 button mushrooms, thinly sliced
• 3/4 cup cheese, grated
• 6 eggs
• 1 1/2 cups half-and-half cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 preheat oven to 350*.
• 2 place the 24 tart shells on a large 11 x 15 cookie sheet. leave to thaw while you prepare the filling.
• 3 in a saucepan, melt butter. add green onions, zucchini and mushrooms. saute until tender-crisp. drain, if necessary and set aside.
• 4 in a bowl with a pouring spout, or large measuring cup, beat together eggs, cream, salt and pepper. set aside.
• 5 divide the cheese evenly among the tart shells. top with the sauteed vegetable mixture. carefully pour the egg/cream mixture to fill. *note* you may have an excess of egg mixture, depending on how much 'additives' you have.
• 6 bake for 20 minutes, or until the crust is a light brown and the filling is set. allow to cool. or -- you can serve them now ;).
• 7 freezing:.
• 8 place the cooled tarts on styrofoam meat trays, and slip into freezer bags.
• 9 reheating:.
• 10 i preheat the toaster oven to 350* and heat for 10 - 13 minutes, depending on how many are in there.