1 (15-oz.) pkg. refrigerated pie crusts
6 oz. shredded Swiss cheese (soy or dairy)
2 T. sliced green onions
4 strips soy or tempeh bacon (some brands call it soy bacon, others tempeh bacon)
½ cup of soy milk
1/4 tsp salt
Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. Spray 24 miniature muffin cups with nonstick cooking spray.
Cook soy or tempeh bacon in 1 tsp of heated vegetable oil. Cook until lightly crisp, about 2 minutes per side. Remove from heat, allow to cool slightly, and crumble. Unfold 1 pie crust; peel off the top plastic sheet. Press out fold lines.
Place crust on cutting board or pastry cloth; peel off the remaining plastic sheet. Using a 2-1/2 inch round cookie cutter, cut 12 circles. Repeat with the remaining pie crust. Press 1 circle of dough into the bottom and up the sides of each sprayed muffin cup.
Place 1 T. cheese in each cup, top each with a few onion slices and crumbled bacon. In a 2-cup measuring cup; combine eggs, milk, salt, and nutmeg; beat well with a fork. Pour mixture into crusts; filling to within 1/4 inch of top.
Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with the tip of a knife. Serve warm.
Makes 24 mini quiche