Savory Vegetable Mini-Quiches

from Donna Irwin who received it from Pam Mungle

1 box (15 oz) refrigerated ready-to-bake pie crusts (2)
1/2 cup milk
2 eggs
1 garlic clove, pressed
1/2 cup shredded cheddar cheese
1/2 cup chopped fresh mushrooms
1 cup chopped zucchini
1/4 cup cooked chopped bacon or bacon bits
1/4 cup sliced green onions
Dash of ground pepper
1/4 tsp salt
  1. Roll out the pie crusts on lightly floured surface and using a 3 inch biscuit cutter, cut 30 to 32 circles.
  2. Press into mini-muffin pan using mini-tart shaper.
  3. Whisk milk and eggs together.
  4. Stir in vegetables and remaining ingredients.
  5. Fill each muffin cup with approximately 1 Tbs of filling.
  6. Bake at 375 degrees for 13 to 15 minutes or until puffed and lightly browned.
  7. Cool in pans for 2 minutes, remove carefully. Serve warm.