Mom's Mini Quiche Lorraine

These little quiches are great for breakfast, brunch, lunch or with soup for dinner - they are easy, delicious and can be changed to make different flavors very easily. We had them for brunch this morning with some Tastefully Simple Berry Sunrise Pancakes and raspberry syrup. Enjoy!!!

Mom's Mini Quiche Lorraine

3 sleeves (1 and 1/2 boxes) of Pillsbury (or store-brand) refrigerated pie crusts

2 cups shredded cheese (I use a blend of cheddar and jack or cheddar and swiss)

2/3 cup of bacon or ham (or I substitute a few Tablespoons of Tastefully Simple Bacon Bacon)

1/4 cup chopped green onion

4 eggs

1 1/3 cup of sour cream

1 teaspoon salt

1 teaspoon Worcesteshire Sauce

Pre-heat oven to 375 degrees. Cut 3" round circles out of pastry dough (we use the base of a glass/cup to cut) and place into tart pans or mini muffin pans. In one small bowl, combine shredded cheese and green onion as well as bacon/ham (if using Bacon Bacon, do not add it, keep it to the side to be added on its own later). In separate bowl whisk eggs, sour cream, Worcesteshire and salt until smooth. Place a good size pinch of cheese/onion mixture into bottom of pastry circles in pans, (if using Bacon Bacon, put a pinch on top of the cheese on each) then gently spoon 1 Tablespoon of the egg mixture down on top of the cheese. Remove when they are slightly brown on the top, remove and put on cooling racks. Best served warm or room temperature. Store in airtight containers, once they are cooled, and place in refrigerator.

Makes about 3 1/2 - 4 dozen mini quiches.

Variations: You can use any type of veggie/meat/cheese combination you would like for these, just use the same process and they will turn out great. You could try some crab meat and cheese, artichokes and chicken, broccoli, make pizza quiches!!! Your only limitation is your imagination!!! Dont' forget a few with just jam if you have some leftover (no egg on these) :)

My mom always used to make a few jam tarts with the leftover dough - yummy!!!