Bacon And Mushroom Tarts
- 12 None frozen spring roll wrappers, thawed
- 8 slices bacon, finely diced
- 4 oz button mushrooms, finely diced
- 4 None eggs
- 3/4 cup milk
- 3/4 cup grated Swiss cheese
- Preheat the oven to 350u0b0F. Lightly grease two 12-cup shallow tart pans with no stick cooking spray.
- Gently separate 2 spring roll wrappers together from the stack, being careful not to stretch the pastry. Keeping the 2 wrappers together, place on a chopping board. Cut into 4 rounds with a 3-inch round cutter. Press the pastry rounds into the greased tart pan. Repeat with the remaining spring roll wrappers.
- Saute the bacon and mushrooms in a heated skillet until the mushrooms are tender. Remove from the pan and drain on a paper towel. Lightly beat the eggs in a large bowl. Add the milk and whisk to combine.
- Place a teaspoon of bacon and mushroom filling into each tart crust. Pour the egg mixture over the filling, being careful not to over-fill the tarts. Sprinkle the cheese on top.
- Bake for 20-25 mins until the filling is set and golden.
roll wrappers, bacon, button mushrooms, eggs, milk, swiss cheese
Taken from recipes-plus.com/api/v2.0/recipes/36112 (may not work)