Prepare a double batch of pie crust or purchase a pie crust
mix. Roll out and cut in circles using a donut cutter or
cooking cutter. Place circles into bottom of muffin pan so
that pie crust curls up the sides by about 1/4 inch. Fill
with any combo of filling. I used bacon, mushrooms, onions,
and swiss for one filling. The other was broccoli, onions
and cheddar cheese. Place just enough filling so it does
not go above lip of crust. Beat 2 eggs and 3/4 cup sour
cream. Spoon 1 teasp. of egg mixture over each quiche.
Bake for 20-25 min in 375 oven.
Reheat defrosted quiche for 10 min in a 400 oven.