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Mini Mushroom Quiche

1 8 oz. package refrigerated crescent rolls
1 Portabella mushroom
8 oz small white mushrooms
2 TBS butter
1/2 cup whipping cream
1 egg
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/2 cup shredded Swiss cheese

Wash mushrooms and chop in food processor. Place butter in a small skillet and cook mushrooms over medium heat until all liquid has evaporated. Preheat oven to 375 degrees. Grease 2 dozen 1 -inch muffin tins. Separate each roll of dough into six equal pieces. Cut each piece in half (to form a square) and press into muffin tins. Divide mushroom mixture evenly among shells. Beat together egg, cream, salt and cayenne. Pour egg mixture over mushrooms (approximately 2 tsp. each). Sprinkle with grated cheese. Bake at 375 degrees for 18-20 minutes or until center is set. To serve warm, cool 5 minutes before removing. To freeze, cool on rack and freeze in airtight container or bag. To reheat, place frozen quiches on cookie sheet and bake 12-14 minutes at 350 degrees.

Makes 24.

Note: Freezes extremely well.